Amaretto Crème Brûlée Recipe
MACARON, FARMERS FRUIT, CARAMELIZED TEXAS IMPERIAL SUGAR
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Custard Base
Topping
Method
Custard Preparation
- 1
Combine Ingredients
In a medium saucepan, heat the heavy cream and granulated sugar over medium heat until the sugar dissolves and the mixture is hot but not boiling.
- 2
- 3
Temper the Egg Yolks
Slowly pour the hot cream mixture into the egg yolk mixture while whisking continuously to prevent curdling.
- 4
Strain the Mixture
Strain the mixture through a fine-mesh sieve into a large bowl to remove any cooked egg bits.
Baking
- 5
Prepare Ramekins
Preheat your oven to 325°F (160°C). Place six ramekins in a large baking dish.
- 6
Fill Ramekins
Pour the custard mixture evenly into each ramekin, filling them about 3/4 full.
- 7
- 8
Bake
Bake in the preheated oven for 30-35 minutes, or until the edges are set but the center is still slightly jiggly.
- 9
Cool and Chill
Remove the ramekins from the water bath and allow them to cool to room temperature. Then, refrigerate for at least 4 hours or overnight.
Caramelization
- 10
Add Sugar Topping
Once the crème brûlée has chilled, sprinkle a thin, even layer of Texas Imperial Sugar over the top of each custard.
- 11
Brûlée the Sugar
Using a kitchen torch, carefully caramelize the sugar until it is melted and forms a crisp top. Alternatively, place under a broiler for 1-2 minutes, watching closely to avoid burning.
Serving
- 12
Garnish and Serve
Let the brûlée sit for a minute to harden the sugar crust. Top with fresh berries and serve immediately.