AMARETTO CRèME BRûLéE

Amaretto Crème Brûlée image

A gourmet dessert that's surprisingly easy to make, this version is a rich blend of amaretto, cream, egg yolks, and other flavorings.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 5h45m

Yield 6

Number Of Ingredients 8

Ingredients

6 egg yolks
1/2 cup sugar
1 pint (2 cups) whipping cream
1/4 cup amaretto
1 teaspoon vanilla
1/8 teaspoon salt
2 tablespoons sugar
1/4 cup sliced almonds, toasted

Steps:

Heat oven to 350°F. Place six 6-oz. oval or round ramekins or custard cups in 13x9-inch pan. In medium bowl, combine egg yolks and 1/2 cup sugar; beat with wire whisk until light and fluffy. Add whipping cream, amaretto, vanilla and salt; mix well.
Strain mixture into 4-cup measuring cup or another medium bowl. Pour about 1/2 cup mixture into each ramekin. Pour hot water into pan until halfway up sides of ramekins. Cover loosely with foil.
Bake at 350°F. for 40 to 50 minutes or until edges are set but center still jiggles slightly when gently shaken. Remove ramekins from water bath; place on wire racks to cool for 30 minutes. Pour out water from pan.
Transfer ramekins to same pan. Cover; refrigerate at least 3 hours or up to 24 hours before serving.
Sprinkle each ramekin with 1 teaspoon sugar. Watching constantly, broil custards 4 to 6 inches from heat for 1 to 4 minutes or until sugar bubbles and is caramelized. Refrigerate at least 1 hour or up to 3 hours to harden topping.
Just before serving, sprinkle toasted almonds over chilled crème brûlée. Store in refrigerator.

Nutrition Facts : Calories 420, Carbohydrate 28 g, Cholesterol 300 mg, Fat 6, Fiber 0 g, Protein 5 g, SaturatedFat 17 g, ServingSize 1/6 of Recipe, Sodium 85 mg, Sugar 26 g