Amaretto Crème Brûlée

 

6

egg yolks

1/2

cup sugar

1

pint (2 cups) whipping cream

1/4

cup amaretto

1

teaspoon vanilla

1/8

teaspoon salt

2

tablespoons sugar

1/4

cup sliced almonds, toasted

• 1 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.
• 2 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.
• 3 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.
• 4 Transfer ramekins to same pan. Cover; refrigerate at least 3 hours or up to 24 hours before serving.
• 5 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.
• 6 Just before serving, sprinkle toasted almonds over chilled crème brûlée. Store in refrigerator.