|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 33g||42%|
|Saturated Fat 20g||98%|
|Total Carbohydrate 21g||8%|
|Dietary Fiber 0g||0%|
|Total Sugars 21g|
|Vitamin C 0mg||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Amaretto liqueur and almond extract give this rich crème brûlée its heavenly almond flavor. Garnish this special dessert with some toasted sliced almonds and a few mint leaves.
Crème brûlée is not only easy to prepare, but it can also be made ahead. This makes it especially convenient for a dinner party or holiday meal when you have several dishes to worry about. Refrigerate the crème brûlée overnight and add the burnt sugar topping just before serving.
2 cups heavy whipping cream
2 tablespoons amaretto liqueur
1/2 teaspoon almond extract
4 large egg yolks
1/2 cup sugar, plus 4 to 6 tablespoons for topping
Lightly toasted sliced almonds, optional, for garnish
Fresh mint, optional, for garnish
Steps to Make It
Gather the ingredients. Preheat oven to 350 F.
In a saucepan, bring cream, amaretto, and almond extract to a boil.
Meanwhile, whisk egg yolks with 1/2 cup granulated sugar. Slowly whisk the hot cream into the egg yolk mixture until well blended, gradually adding the hot liquid so the eggs don't cook.
Place 6 to 8 shallow individual 6- to 8-ounce baking dishes in a large baking or roasting pan.
Pour cream mixture into the baking dishes. Pour boiling water into the baking dish to about halfway up the small baking dishes.
Carefully place the pan in the oven. Bake for about 20 minutes, or until the centers barely move. You may have to adjust the baking time, depending on the size/depth of the baking dishes.
Cool the crème brûlée, then chill for about 4 to 6 hours or overnight.
Sprinkle each crème brûlée with 2 to 3 teaspoons of sugar.
Carefully torch to melt the sugar, moving and taking care not to burn. Or, place under the broiler, turning and watching very closely, until sugar turns a darker brown, about 1 1/2 to 2 minutes. A cooking torch is good to have if you make this often. You have much more control on melting the sugar, which forms the famous crust.
Top each crème brûlée with a sprig of mint and sliced toasted almonds if desired.
Glass Bakeware Warning
Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven safe or heat resistant, tempered glass products can, and do, break occasionally.