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This dessert is little more than a vanilla and almond flavored custard with a delightfully crunchy topping. It is easy to make and you don't need a special torch to crisp the tops. Your oven's broiler will work perfectly well. This recipe will make 5 or 6 creme brulees
For the Creme Brulee
- 6 eggs yolks
- 6 tablespoons sugar
- 2 vanilla beans, split length wise
- 1 teaspoon almond extract
- 12 oz. heavy cream
- 6 (250ml) ramekins
- 6 teaspoons brown sugar
Preheat oven to 325 degrees.
Combine the yolks and sugar in a large bowl. Whisk until the sugar is dissolved. Scrape the beans from the split vanilla beans into mixture. Whisk to combine. Add the almond extract and the cream. Whisk to combine.
Next, pour the mixture into the ramekins. Place filled ramekins in a deep baking dish and carefully pour in hot water till it comes halfway up the sides of the ramekins. Bake the custards for about 35 minutes, until the custard is set. Carefully remove the ramekins from baking dish and place on a cooling rack for 15 minutes. Place in refrigerator and let cool further for at least an hour.
About 2 hours before serving, turn your oven's broiler on. Place ramekins on small sheet tray. Sprinkle 1 teaspoon of brown sugar on top of each custard. Broil for 2 minutes, rotating tray every thirty seconds. When sugar starts to caramelize, remove from oven and chill until caramelized sugar hardens, about 90 minutes.
Enjoy!
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