Creme Brulee Recipe
Vanilla bean and Amaretto custard topped with caramelized sugar
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Frequently paired with
The best thing to pair and share with CREME BRULEE
Ingredients
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DESSERTS
Method
DESSERTS
Prepare oven and equipment
Preheat the oven to 325°F (165°C). Place a rack in the middle. Have six ramekins ready and an 8x12-inch baking dish large enough to hold them all in a water bath.
Infuse cream with vanilla
In a medium saucepan, combine the heavy cream, the vanilla bean (split and scraped), and a pinch of salt. Heat over medium until just simmering, stirring to dissolve any sugar. Remove from heat and let the vanilla steep in the cream for 10 minutes.
Whisk yolks and sugar
Meanwhile, in a bowl, whisk the egg yolks with 1/2 cup granulated sugar until the mixture is thick and pale.
Temper and flavor custard
Slowly ladle a small amount of the hot cream into the yolks while whisking to temper. Gradually whisk in the remaining cream. Stir in the Amaretto liqueur and continue whisking until smooth.
Strain and portion
Pour the custard through a fine-mesh sieve into a pouring jug to remove vanilla bean fragments. Divide the custard evenly among six ramekins.
Chill
Carefully remove the ramekins from the water bath. Let them cool to room temperature, then refrigerate at least 2 hours, or up to overnight.
Caramelize top
When ready to serve, sprinkle the tops evenly with 1/2 cup granulated sugar. Use a kitchen torch to caramelize until golden and glossy, or place under a hot broiler for 1–2 minutes. Allow to rest a minute before serving.