Name: Amaretto brûlée
Yield: 6 servings
Cuisine: Bake
Ingredients: 600.00 ml cream; 65.00 g castor sugar; 1.00 vanilla pod; 6.00 eggs just the yolks; 25.00 ml amaretto liqueur; 150.00 g sugar; 25.00 ml water

Recipe Disclaimer

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Ingredients (7)

600.00 ml	cream
65.00 g	castor sugar
1.00	vanilla — pod
6.00	eggs — just the yolks
25.00 ml	amaretto liqueur

TOPPING

150.00 g	sugar
25.00 ml	water

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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.