Cream Brule is a dessert that always impresses. The best part of this recipe, given to me by our daughter-in-law, isn’t the crispy sugar topping or the delicious rich cream custard–it’s how easy it is to prepare. Anytime making a custard recipe, it’s best to have all ingredients measured and ready to use before beginning. Enjoy.
1 large egg
4 extra large or 5 large egg yolks
½ cup sugar
1 tablespoon sugar for each serving dish
3 cups heavy cream
1 ½ teaspoon vanilla
2 tablespoons amaretto
Preheat oven to 300˚
In mixer fitted with paddle attachment, mix egg, yolks, and ½ cup sugar on low until just combined.
Scald the cream until hot, but not boiling.
With mixer on low, slowly add cream to eggs. Add vanilla and amaretto and pour into six 8-ounce ramekins until almost full.
Put ramekins in baking pan with boiling water half-way up sides of ramekins.
Bake 35-40 minutes, until custards are set when gently shaken. If using four large ramekins, bake for 45 minutes in the water bath.
Carefully remove the custards from the water bath, cool to room temperature, and refrigerate until firm.
To serve, spread 1 tablespoon of sugar evenly on the top of each of the ramekins. Heat with a kitchen torch until the sugar caramelizes evenly.
Allow to sit at room temperature for a minute until the caramelized sugar hardens.