Recipes Amaretto brulee

Recipes Amaretto brulee

Recipes Amaretto brulee

Recipes Amaretto brulee Crack through a crispy caramelised sugar topping to the decadent amaretto pudding below. Amaretto brulee


  • 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
  • 2 tablespoons brown sugar


  • Step 1

    Preheat oven to 150�C. Place six 185ml (3/4-cup) capacity ovenproof ramekins in a large roasting pan.

  • Step 2 Place the cream and vanilla bean in a saucepan over medium heat. Cook, stirring, for 5 minutes or until mixture comes to a simmer (do not boil). Strain through a sieve into a heatproof jug. Use a small knife to scrape vanilla seeds from the bean into cream. Discard bean.
  • Step 3 Meanwhile, use a balloon whisk to whisk together the egg yolks, caster sugar and amaretto in a bowl until well combined.
  • Step 4 Whisk the hot cream mixture into the egg-yolk mixture. Pour evenly among ramekins. Pour enough boiling water into the pan to reach halfway up the sides of the ramekins.
  • Step 5

    Cook in oven for 30 minutes or until just set. Remove ramekins from roasting pan and set aside for 2 hours to cool. Cover with plastic wrap and place in the fridge for 6 hours to set.

  • Step 6

    Preheat grill on high. Sprinkle brulees with brown sugar. Cook under preheated grill, about 6cm from heat source, for 2-3 minutes or until sugar bubbles and caramelises. Serve immediately.