Amaretto Creme Brulee Martini Recipes

AMARETTO CRèME BRûLéE

Steps:

• Gather the ingredients. Preheat oven to 350 F.
• In a saucepan, bring cream, amaretto, and almond extract to a boil.
• Meanwhile, whisk egg yolks with 1/2 cup granulated sugar. Slowly whisk the hot cream into the egg yolk mixture until well blended, gradually adding the hot liquid so the eggs don't cook.
• Place 6 to 8 shallow individual 6- to 8-ounce baking dishes in a large baking or roasting pan.
• Pour cream mixture into the baking dishes. Pour boiling water into the baking dish to about halfway up the small baking dishes.
• Carefully place the pan in the oven. Bake for about 20 minutes, or until the centers barely move. You may have to adjust the baking time, depending on the size/depth of the baking dishes.
• Cool the crème brûlée, then chill for about 4 to 6 hours or overnight.
• Sprinkle each crème brûlée with 2 to 3 teaspoons of sugar.
• Carefully torch to melt the sugar, moving and taking care not to burn. Or, place under the broiler, turning and watching very closely, until sugar turns a darker brown, about 1 1/2 to 2 minutes. A cooking torch is good to have if you make this often. You have much more control on melting the sugar, which forms the famous crust.
• Top each crème brûlée with a sprig of mint and sliced toasted almonds if desired.

AMARETTO CREME BRULEE MARTINI

Steps:

• Rim chilled cocktail glasses with lemon and dip in brown sugar. Set aside to dry.
• Keep glasses chilled in refrigerator or freezer if you can.
• Pour all ingredients into a cocktail shaker with ice. Shake to blend and chill.
• Strain into chilled martini glasses.
• Garnish with raspberry or cherry.

AMARETTO CRèME BRûLéE

Steps:

• Heat oven to 350°F. Place six 6-oz. oval or round ramekins or custard cups in 13x9-inch pan. In medium bowl, combine egg yolks and 1/2 cup sugar; beat with wire whisk until light and fluffy. Add whipping cream, amaretto, vanilla and salt; mix well.
• Strain mixture into 4-cup measuring cup or another medium bowl. Pour about 1/2 cup mixture into each ramekin. Pour hot water into pan until halfway up sides of ramekins. Cover loosely with foil.
• Bake at 350°F. for 40 to 50 minutes or until edges are set but center still jiggles slightly when gently shaken. Remove ramekins from water bath; place on wire racks to cool for 30 minutes. Pour out water from pan.
• Transfer ramekins to same pan. Cover; refrigerate at least 3 hours or up to 24 hours before serving.
• Sprinkle each ramekin with 1 teaspoon sugar. Watching constantly, broil custards 4 to 6 inches from heat for 1 to 4 minutes or until sugar bubbles and is caramelized. Refrigerate at least 1 hour or up to 3 hours to harden topping.
• Just before serving, sprinkle toasted almonds over chilled crème brûlée. Store in refrigerator.