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Amaretto brulee
Amaretto brulee
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Indulge in a luscious amaretto pudding beneath a perfectly caramelized sugar top.
Ingredients:
  • 625ml (2 1/2 cups) thin cream
  • 1 vanilla bean, split
  • 7 egg yolks
  • 100g (1/2 cup) caster sugar
  • 60ml (1/4 cup) amaretto liqueur
Instructions:
  • Heat your oven to 150°C. Arrange six 185ml (3/4-cup) ovenproof ramekins in a spacious roasting pan.
  • In a saucepan over medium heat, combine the cream and vanilla bean. Stir and cook for 5 minutes until the mixture simmers (avoid boiling). Strain the mixture through a sieve into a heatproof jug. Use a small knife to scrape out the vanilla seeds from the bean into the cream, and discard the bean.
  • Whisk the egg yolks, caster sugar, and amaretto together in a bowl until fully combined using a balloon whisk.
  • Gently combine the hot cream mixture with the egg yolk mixture, then divide the mixture evenly among the ramekins. Place the ramekins in a pan and carefully pour boiling water into the pan until it reaches halfway up the sides of the ramekins.
  • Bake in oven for 30 minutes or until just set. Let the ramekins cool for 2 hours, then cover with plastic wrap and refrigerate for 6 hours to set.
  • Preheat the grill to high. Sprinkle the brulees with brown sugar and cook under the grill, about 6cm from the heat source, for 2-3 minutes until the sugar bubbles and caramelizes. Serve immediately.

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