Amaretto brûlée


Ingredients 8
Servings 6
Time

Ingredients

  • 600
    ml
    cream
  • 65
    g
    castor sugar
  • 1
    vanilla pod
  • 6
    egg yolks
  • 25
    ml
    Amaretto liqueur
  • TOPPING
  • 150
    g
    sugar
  • 25
    ml
    water
 

Method

 
Place cream, castor sugar and vanilla pod in a double boiler over simmering water. Simmer until bubbles form round edge of saucepan. Beat egg yolks well. Strain heated cream through a very fine sieve and gently blend into eggs (do not beat). Strain mixture again into a clean bowl. Add Amaretto liqueur and blend. Pour into medium ramekins. Place ramekins in a bain-marie (water bath) half-filled with tepid water. Bake at 140 ºC for 40 minutes. Remove from bain-marie and cool in the refrigerator for 4 to 6 hours. TOPPING: Combine sugar and water in a small saucepan and cook, without stirring, until caramelised. Pour onto a greased baking sheet. Cool, then break into small pieces, and crush in a grinder until powdery. Sprinkle over custard. Place under a preheated grill and leave until topping melts. Remove from oven and allow to harden and form a crust before serving.
 

Read more on: bake  |  dairy  |  grill
 

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