Amarettocreme Recipes

AMARETTO

Steps:

• Combine water and sugars in a saucepan over medium heat. Heat until the mixture is boiling, and all of the sugar is dissolved. Remove the pan from the heat and let the mixture cool for 10 minutes.
• Stir vodka, almond extract and vanilla extract into the mixture. Store in a sealed bottle.

AMARETTO COFFEE CREAMER

Steps:

• In a screw-top lid jar, place all ingredients and shake well to blend.
• Add 1-2 tablespoons of creamer to 6 ounces of coffee. Enjoy!

AMARETTO COFFEE

Steps:

• Pour amaretto into mug.
• Add coffee.
• Top with whipped cream if desired.

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.

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 CREPES

Steps:

• Sift the flour and salt into a large bowl and stir in the sugar. Make a well in the center of the mixture and add the eggs. Using a fork, gradually incorporate the flour into the eggs. Stir in the milk, amaretto and melted butter, stirring until smooth. Set aside for 30 minutes.
• Strain the batter through a fine sieve. Place a 7- or 8-inch crepe pan over medium heat. When hot, brush the pan with clarified butter. Pour slightly less than 1/4 cup of the batter into the pan, tilting it to evenly cover the bottom. Cook until lightly browned, flip and cook the other side. Transfer the crepe to a plate lined with plastic wrap or waxed paper.
• Continue until all the batter is used, placing the crepes between layers of paper towels. They will keep up to 3 days well wrapped in the refrigerator.

AMARETTO SIMPLE SYRUP

Steps:

• In a small saucepan, combine 1/2 cup water and the sugar over medium-high heat. Cook, stirring, until sugar has dissolved. Stop stirring, and bring to a boil; reduce to a simmer, and cook until mixture has thickened slightly, about 5 minutes. Remove from heat, and stir in almond liqueur. Cool syrup to room temperature before using. The syrup can be refrigerated in an airtight container, up to 1 month.

AMARETTO COFFEE

Steps:

• Pour in Amaretto in a clear glass mug and add coffee. Garnish with whipped cream, cinnamon, nutmeg and cinnamon stick.

AMARETTO ICE CREAM

Steps:

• In a large bowl, beat cream until stiff peaks form; set aside. In a small saucepan, heat milk to 175°, stirring constantly. Whisk a small amount of the hot mixture into egg yolks. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon. Remove from the heat., Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in Amaretto and extract. Fold in whipped cream and toasted almonds. Pour into a 9-in. square pan; cover and freeze for 4 hours or until firm., In a microwave, melt chocolate chips; stir until smooth. Cut ice cream into squares. Drizzle each serving with chocolate; sprinkle with almonds.