Amaretto Crème Brûlée Recipe
almond custard | caramelized sugar | whipped cream | fresh berries | almond tuile
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Ingredients
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Almond Custard
Caramelized Tops
Whipped Cream & Garnish
Almond Tuile (optional)
Method
Almond Custard
- 1
- 2
Infuse cream
In a medium saucepan, combine 2.5 cups heavy cream, 0.5 cup whole milk, and the split vanilla bean seeds and pod (if using). Heat over medium until just below simmer (small bubbles at edge), stirring occasionally. Remove from heat, cover, and let steep for 10–15 minutes to infuse flavor; remove and discard vanilla pod.
- 3
Mix egg yolks and sugar
While cream steeps, whisk 0.75 cup granulated sugar and 6 large egg yolks in a heatproof bowl until the mixture lightens slightly and becomes smooth (about 1–2 minutes). Add 1/8 tsp fine sea salt and 1/4 tsp almond extract; whisk to combine.
- 4
Temper the eggs
Slowly pour about one-third of the warm cream into the yolk mixture in a thin stream while whisking constantly to temper the yolks. Continue adding the remaining cream slowly while whisking until fully combined. Stir in 3 tbs amaretto liqueur.
- 5
Strain custard
Strain the custard through a fine-mesh sieve into a clean bowl or large measuring cup to remove any cooked egg bits or solids for an ultra-smooth texture.
- 6
Bake in a water bath
Divide the custard evenly among the six ramekins (about 4–5 oz each). Place the roasting pan with ramekins in the oven and carefully pour hot water into the pan until it reaches halfway up the sides of the ramekins (use boiled water left to cool slightly or very hot tap water). Bake at 325°F (160°C) for 30–40 minutes, or until the edges are set but the centers still jiggle slightly when shaken.
- 7
Cool and chill
Carefully remove ramekins from the water bath and let them cool to room temperature on a wire rack for about 30 minutes. Cover each ramekin with plastic wrap and chill in the refrigerator at least 3 hours, preferably overnight, to fully set and develop flavor.
Caramelized Tops
- 8
Prepare sugar for brûlée
When ready to serve, remove the chilled custards from the refrigerator and blot any condensation on the surface with a paper towel. Evenly sprinkle about 2–3 tablespoons of superfine or granulated sugar over each custard to form a thin, even layer.
- 9
Caramelize
Using a kitchen torch, hold the flame 2–3 inches from the sugar and move in a slow circular motion until the sugar melts, bubbles, and forms a deep amber, glass-like crust (about 1–2 minutes). If you don't have a torch, place the ramekins under a preheated broiler on the top rack for 2–4 minutes—watch closely to avoid burning and rotate as needed. Let the caramelized tops rest for 2–3 minutes to harden.
Whipped Cream & Garnish
- 10
Whip cream
Shortly before serving, whip 1/2 cup heavy cream with 1 tsp powdered sugar and, if desired, a few drops of almond extract to soft peaks using a hand mixer or whisk. Do not overwhip; you want light, billowy cream.
- 11
Assemble and garnish
Top each brûlée with a small dollop (about 1 tablespoon) of whipped cream off-center so the caramel crust remains exposed. Arrange fresh berries (approx. 2–3 berries or a small cluster, using from the 1 cup prepared) beside the whipped cream and sprinkle each plate with about 1/2 teaspoon toasted sliced almonds for crunch.
Almond Tuile (optional)
- 12
Prepare tuile batter
Preheat oven to 350°F (175°C). In a small bowl whisk together 2 tbs melted cooled unsalted butter, 2 tbs all-purpose flour, 2 tbs granulated sugar, 1 lightly beaten egg white, and 1/8 tsp almond extract until smooth. Stir in 2 tbs sliced almonds.
- 13
Bake and shape
Line a baking sheet with parchment paper or a silicone mat. Spoon small, thin rounds (about 1 tablespoon each) of batter onto the sheet and use the back of the spoon to spread them thinly to about 3 inches in diameter. Bake 6–8 minutes until edges are golden brown. Working quickly while warm, lift each tuile with a spatula and drape over a rolling pin or bottle to form a curved tuile shape. Let cool and crisp.
- 14
Garnish with tuile
Insert a tuile into the whipped cream or rest it on the plate next to berries and sprinkle a few extra toasted almonds for presentation.