Amaretto Crème Brûlée

A gourmet dessert that's surprisingly easy to make, this version is a rich blend of amaretto, cream, egg yolks, and other flavorings.

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  • prep time 15 min
  • total time 5 hr 45 min
  • ingredients 8
  • servings 6
 

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

SAVE ON THIS RECIPE!

LOCATION

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.
  • 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.

EXPERT TIPS

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Expert Tips

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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/6 of Recipe
Calories
420
(
Calories from Fat
290),
% Daily Value
Total Fat
32g
32%
(Saturated Fat
17g,
17%
),
Cholesterol
300mg
300%;
Sodium
85mg
85%;
Total Carbohydrate
28g
28%
(Dietary Fiber
0g
0%
  Sugars
26g
26%
),
Protein
5g
5%
;
% Daily Value*:
Vitamin A
24%;
Vitamin C
0%;
Calcium
8%;
Iron
4%;
Exchanges:
2 Starch; 6 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.