Crème Brûlée Recipe
Rich vanilla, amaretto custard, caramelized sugar, berries
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Ingredients
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Custard and Topping
Method
Preparation
- 1
Prepare the Custard
Preheat your oven to 325°F (163°C). In a saucepan, combine the heavy cream, 1 cup of sugar, and the vanilla bean (split and scraped). Heat over medium heat until just boiling. Remove from heat and stir in the amaretto liqueur.
- 2
Mix Egg Yolks
In a large bowl, whisk together the egg yolks. Gradually pour the hot cream mixture into the egg yolks, whisking continuously to prevent curdling.
- 3
Bake the Custard
Strain the mixture through a fine-mesh sieve into a large bowl or measuring cup. Pour the custard into ramekins. Place the ramekins in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins. Bake for 30-35 minutes, or until the custard is set but still jiggles slightly in the center.
- 4
Cool and Refrigerate
Remove the ramekins from the water bath and let them cool to room temperature. Cover with plastic wrap and refrigerate for at least 2 hours, or overnight.
- 5
Caramelize the Sugar
When ready to serve, sprinkle about 1 tablespoon of granulated sugar on top of each custard. Use a kitchen torch to caramelize the sugar until golden and crisp. Alternatively, you can place them under a broiler for 1-2 minutes, watching carefully to avoid burning.
- 6
Serve
Let the sugar cool for a minute before serving. Garnish with fresh berries and enjoy your Crème Brûlée!
