Amaretto Creme Brulee

  1. Position oven rack in the center of oven; preheat oven to 325; lightly butter or spray the ramekins.
  2. In a saucepan, combine the cream, sugar, salt, and almond paste; heat gently over low heat, stirring and mashing the almond paste against the side of the pan until it melts, about 8 minutes (do not let mixture boil); remove from heat.
  3. In a bowl, beat the egg yolks and Amaretto; whisk 1/4 of the cream mixture into the egg mixture, then slowly whisk the egg mixture into the cream mixture.
  4. Set ramekins in a large baking pan lined with a dish towel.
  5. Ladle the cream mixture into the ramekins.
  6. Place the pan on the oven rack and carefully pour enough hot water into the pan to come halfway up the sides of the ramekins.
  7. Bake, uncovered, until the cremes are just barely set, about 30-35 minutes.
  8. Remove the baking pan from oven; using a dish towel, carefully remove the ramekins from the hot water and cool to room temperature on a baking rack.
  9. Cover the ramekins with plastic wrap and refrigerate until chilled, about 2 hours or overnight.
  10. When ready to serve, place the oven rack in the 2nd-highest position and preheat the broiler.
  11. Remove the chilled cremes from the refrigerator, uncover, and gently blot any moisture on the surface with a paper towel.
  12. Sprinkle each one evenly with 2 teaspoons of dried brown sugar.
  13. Set the ramekins on a baking sheet and slide it under the broiler; broil, watching constantly and rotating the pan for even caramelization, until the tops are bubbling and a rich brown, about 2-3 minutes, depending on the intensity of the heat.
  14. **OR, you may use a torch instead, be very careful as the sugar may spatter because of the alcohol in the creme mixture.
  15. Serve immediately.

heavy cream, sugar, salt, almond paste, egg yolks, liqueur, light brown sugar, light brown sugar

Taken from www.food.com/recipe/amaretto-cr-me-br-l-e-314646 (may not work)

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