As the year heads toward its close, we asked Chef Maikel Correa, who recently took over the kitchen at The Iron Horse Hotel, to grace us with an unbeatable sweet treat with a Milwaukee angle.

Here is how he responded:

"For a classic French dessert with a Milwaukee twist, try my Sprecher Cream Soda Creme Brulee," says Correa.

"I learned to make creme brulee during an apprenticeship with Tuckaway Country Club and have loved it ever since. I made this specific version of creme brulee for Randy Sprecher himself at a beer dinner at Merrill Hills Country Club and he loved it.

"Although he and his team get the credit for creating a great cream soda, I do claim credit for deciding to put it in this dish! It's a fun and tasty dessert to make that's sure to please the people you serve. My one piece of advice? Cook this as slowly as possible. Don't try to rush it because you risk curdling the batter. Enjoy!"

Sprecher Cream soda Crème brûlée
(Makes 18 4-ounce portions)

• 15 ounces Egg yolks (about 15 eggs)
• 1 cup Granulated sugar
• 2 cups Sprecher cream soda
• 1.25 quarts heavy cream
• 1 vanilla bean

Start by reducing the cream soda down by half then cool.

Mix sugar, egg yolks and cream soda reduction together (do not whip).

Bring 2.5 cups of the heavy cream and the roe from the vanilla beans to a simmer but do not boil and remove from heat.

Slowly add small amounts of the hot cream mixture to the egg mixture.

Add remaining cold heavy cream to the mix.

Allow to sit and relax overnight (to allow all air in the mixture to escape)

Pour mixture into desired size crème brûlée bowl and bake covered in a water bath for 1.5 hours at 275 degrees Fahrenheit.

Cover with a thin layer of sugar and caramelize the sugar with a blow torch.