Almond Creme Brulee
|Amaretti biscuits||6 , crushed|
|Amaretto/Krisch||30 Milliliter (2 Tablespoon)|
|Caster sugar||75 Milliliter (5 Tablespoon)|
|Milk||1⁄2 Pint (300 Milliliter Or 1 1/4 Cups)|
|Double cream||1⁄2 Pint (300 Milliliter Or 1 1/4 Cups)|
|Almond essence||1 Teaspoon|
|Flaked almonds||2 Ounce (50 Grams Or 1/2 Cup)|
Divide the crushed amaretti biscuits between six lightly greased ramekin dishes (custard cups).
Drizzle the liqueur over.
Whisk the egg yolks and 30 ml/2 tbsp caster sugar together until thick and pale.
Warm the milk, cream and almond essence together.
Whisk into the egg yolk mixture.
Stand the bowl over a pan of hot water and stir over a moderate heat until the custard thickens.
Do not allow it to boil or it will curdle.
Pour the mixture over the crushed biscuits and leave to cool, then chill.
Sprinkle the almonds over, then cover completely with caster sugar.
Place under a hot grill (broiler) until the sugar has caramelised.
Leave to cool, then chill again until ready to pack.
Serving size: Complete recipe
Calories 2533 Calories from Fat 1555
% Daily Value*
Total Fat 180 g277.2%
Saturated Fat 12.5 g62.5%
Trans Fat 0 g
Cholesterol 764.3 mg254.8%
Sodium 165.7 mg6.9%
Total Carbohydrates 185 g61.7%
Dietary Fiber 9.4 g37.6%
Sugars 160.8 g
Protein 39 g77.5%
Vitamin A 23% Vitamin C
Calcium 68.3% Iron 23.7%
*Based on a 2000 Calorie diet