A gourmet dessert that's surprisingly easy to make, this version is a rich blend of amaretto, cream, egg yolks, and other flavorings.
pint (2 cups) whipping cream
cup sliced almonds, toasted
Heat oven to 350°F. Place six 6-oz. oval or round ramekins or custard cups in 13x9-inch pan. In medium bowl, combine egg yolks and 1/2 cup sugar; beat with wire whisk until light and fluffy. Add whipping cream, amaretto, vanilla and salt; mix well.
Strain mixture into 4-cup measuring cup or another medium bowl. Pour about 1/2 cup mixture into each ramekin. Pour hot water into pan until halfway up sides of ramekins. Cover loosely with foil.
Bake at 350°F. for 40 to 50 minutes or until edges are set but center still jiggles slightly when gently shaken. Remove ramekins from water bath; place on wire racks to cool for 30 minutes. Pour out water from pan.
Transfer ramekins to same pan. Cover; refrigerate at least 3 hours or up to 24 hours before serving.
Sprinkle each ramekin with 1 teaspoon sugar. Watching constantly, broil custards 4 to 6 inches from heat for 1 to 4 minutes or until sugar bubbles and is caramelized. Refrigerate at least 1 hour or up to 3 hours to harden topping.
Just before serving, sprinkle toasted almonds over chilled crème brûlée. Store in refrigerator.
Use coffee-flavored liqueur in place of the amaretto.
Sugar scorches easily; watch it constantly when it is broiling.
For a little more control, try caramelizing the sugar with a small kitchen torch available at cookware stores. Continuously move the torch over the sugar-topped custards in a slow, circular motion until the sugar melts evenly over the surface and turns a golden color.
NUTRITION INFORMATION PER SERVING
Serving Size: 1/6 of Recipe
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:2 Starch; 6 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.