Who doesn't love a rich and decadent Creme Brulee? Have you mastered the classic creamy vanilla and want to take it to the next level? Try our Amaretto Creme Brulee and add a little something special. You can also use this recipe as a base and switch out any liqueur of your choice!
Everyone's Favorite Dessert
Amaretto Creme Brulee
Rated 5.0 stars by 1 users
Category
Desserts
Cuisine
French
Servings
6
Prep Time
30 minutes
Cook Time
30-45 minutes
Add the sweet apricot and almond flavor of Amaretto to your creme brulee! To make it even easier and faster, try making creme brulee in your Instant Pot or pressure cooker in a fraction of the time.
Cortney from Gather
Ingredients
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7 egg yolks
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4 tablespoons white sugar
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½ teaspoon vanilla or vanilla bean paste
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2 ounce amaretto
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2 ½ cups heavy cream
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Raw sugar, for brulee
Directions
If using the oven method: Preheat oven to 300 degrees.
Beat egg yolks, sugar, vanilla and amaretto in a mixing bowl until thick and creamy.
Add the cream to a COLD saucepan. Place over low heat and stir until you can see a bit of steam rising from the pan (do not bring it to a full boil). Turn off or remove from heat.
Temper the cream mixture into the eggs by slowing adding about ¼-1/2 cup at time and whisking continuously (do be careful not to over whisk and add lots of bubbles). Once you’ve added about half of the liquid you can the rest at once. Be careful to not go too fast, but also don’t add too slowly or the eggs won’t hold the temper/heat.
Pour mixture into ramekins. Cover with foil. If using the oven: Fill a pan with warm water that will be approximately ½ way up the ramekins. Place the ramekins in the water bath and bake for 30-45 minutes or until set. Remove foil and bring to room temperature. If using pressure cooker: Place a rack in the bottom of the pressure cooker. Add water so that it is over the rack and touching the bottoms of the first layer of ramekins. Add half of the ramekins onto the rack. Place another rack on top of the first layer of ramekins and then place the remaining ramekins on top of the second rack. Close pressure cooker and cook on low pressure for 6-8 minutes, let naturally release for 15 minutes, then release pressure, remove foil and bring to room temperature. Once at room temperature, cover and place in refrigerator to chill.
When ready to eat, sprinkle a layer of sugar over the top of the ramekin and use a torch or broiler to brulee the tops. Let sugar set and enjoy!
Recipe Note
Try not to make too many bubbles when whisking your mixture. If so, they'll bake into your creme brulee.