Amaretto Crème Brûlée

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 01/24/23
Creme brulee dessert
Sarah K. Lee/Photographer's Choice RF/Getty Images
Prep: 15 mins
Cook: 25 mins
Refrigeration time: 4 hrs
Total: 4 hrs 40 mins
Servings: 6 servings
Nutrition Facts (per serving)
410 Calories
33g Fat
21g Carbs
7g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 410
% Daily Value*
Total Fat 33g 42%
Saturated Fat 20g 98%
Cholesterol 244mg 81%
Sodium 71mg 3%
Total Carbohydrate 21g 8%
Dietary Fiber 0g 0%
Total Sugars 21g
Protein 7g
Vitamin C 0mg 2%
Calcium 75mg 6%
Iron 1mg 4%
Potassium 127mg 3%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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. 

Ingredients

  • 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

  1. Gather the ingredients. Preheat oven to 350 F.

  2. In a saucepan, bring cream, amaretto, and almond extract to a boil.

  3. 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.

  4. Place 6 to 8 shallow individual 6- to 8-ounce baking dishes in a large baking or roasting pan.

  5. Pour cream mixture into the baking dishes. Pour boiling water into the baking dish to about halfway up the small baking dishes.

  6. 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.

  7. Cool the crème brûlée, then chill for about 4 to 6 hours or overnight.

  8. Sprinkle each crème brûlée with 2 to 3 teaspoons of sugar.

  9. 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.

  10. 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.