Prep 1 hr
Cook 35 mins
Posted by request
- 2 1⁄2 cups heavy cream
- 1⁄2 cup sugar
- salt, a pinch
- 1⁄2 cup almond paste
- 8 large egg yolks
- 2 tablespoons amaretto liqueur
- 1⁄4 cup light brown sugar, plus
- 4 teaspoons light brown sugar
- Position oven rack in the center of oven; preheat oven to 325°; lightly butter or spray the ramekins.
- 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.
- In a bowl, beat the egg yolks and Amaretto; whisk ¼ of the cream mixture into the egg mixture, then slowly whisk the egg mixture into the cream mixture.
- Set ramekins in a large baking pan lined with a dish towel.
- Ladle the cream mixture into the ramekins.
- 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.
- Bake, uncovered, until the cremes are just barely set, about 30-35 minutes.
- 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.
- Cover the ramekins with plastic wrap and refrigerate until chilled, about 2 hours or overnight.
- When ready to serve, place the oven rack in the 2nd-highest position and preheat the broiler.
- Remove the chilled cremes from the refrigerator, uncover, and gently blot any moisture on the surface with a paper towel.
- Sprinkle each one evenly with 2 teaspoons of dried brown sugar.
- 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.
- **OR, you may use a torch instead, be very careful as the sugar may spatter because of the alcohol in the creme mixture.
- Serve immediately.