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Prep 15min
Total5hr45min
Servings6
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Ingredients
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
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Steps
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.
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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.
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Nutrition Facts
Serving Size:1/6 of Recipe
Calories
420
Calories from Fat
290
Total Fat
32g
49%
Saturated Fat
17g
85%
Cholesterol
300mg
100%
Sodium
85mg
4%
Total Carbohydrate
28g
9%
Dietary Fiber
0g
0%
Sugars
26g
Protein
5g
% Daily Value*:
Vitamin A
24%
24%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
4%
4%
Exchanges:
2 Starch; 6 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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