Amaretto Crème Brûlée Recipe
almond custard | caramelized sugar | whipped cream | fresh berries | almond tuile
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Ingredients
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Custard
Caramelized Sugar
Whipped Cream
Garnish
Method
Custard Preparation
- 1
Preheat the Oven
Preheat your oven to 325°F (160°C).
- 2
Heat Cream and Milk
In a saucepan, combine the heavy cream and milk. Heat over medium heat until it begins to simmer, then remove from heat.
- 3
Whisk Egg Yolks
In a mixing bowl, whisk together the egg yolks, granulated sugar, amaretto liqueur, vanilla extract, and salt until well combined.
- 4
Combine Mixtures
Slowly pour the hot cream mixture into the egg yolk mixture, whisking constantly to prevent the eggs from cooking.
- 5
Strain Custard
Strain the mixture through a fine-mesh sieve into a clean bowl to remove any lumps.
- 6
Fill Ramekins
Divide the custard mixture evenly among six ramekins.
- 7
- 8
Cool
Remove the ramekins from the water bath and let them cool to room temperature. Refrigerate for at least 2 hours or until chilled.
Caramelization
- 9
Prepare Caramelized Sugar
Once the custard is chilled, sprinkle an even layer of granulated sugar over the top of each custard.
- 10
Caramelize Sugar
Using a kitchen torch, carefully caramelize the sugar until it melts and turns golden brown. If you don’t have a torch, you can place the ramekins under a broiler for 1-2 minutes, watching closely to avoid burning.
Whipped Cream
- 11
Make Whipped Cream
In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract together until soft peaks form.
Serving
- 12
Plate and Garnish
Serve the crème brûlée topped with a dollop of whipped cream, fresh berries, and an almond tuile on the side.