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White Chocolate Almond Creme Brulee

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  Heavy cream 2 Cup (32 tbs)
  Sugar 10 3⁄4 Tablespoon (1/2 Cup, Plus 8 Teaspoon)
  Vanilla bean 1⁄2 , split lengthwise
  White chocolate squares 3 Ounce, finely chopped (3 Squares, 1 Ounce Each)
  Egg yolks 5
  Amaretto 3 Tablespoon

Place eight 4-ounce ramekins in a baking pan with 2-inch sides.
Preheat the oven to 325°F.
In a medium saucepan, combine the heavy cream, the 1/2 cup sugar, and vanilla bean over medium-high heat and bring to a boil.
Remove from the heat and add the chocolate, stirring until melted.
In a medium bowl, whisk the egg yolks until light and frothy.
Gradually mix in about 1/2 cup of the boiled cream mixture, stirring constantly.
Slowly pour the yolk mixture back into the remaining cream mixture, stirring constantly.
Strain the custard through a fine-meshed sieve.
Stir in the liqueur.
Pour the custard into the ramekins.
Fill the baking pan with warm water halfway up the sides of the ramekins and bake for 30 to 40 minutes, or until set.
Remove from the oven and allow to cool.
Cover with plastic wrap and refrigerate until ready to serve.

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