A splash of nutty amaretto adds an extra layer of elegance to the milk chocolate in this decadently creamy dessert. If you don't own a kitchen blowtorch, simply sprinkle the chilled ramekins evenly with sugar and place on a baking sheet. Broil close to heat source for 1 to 3 minutes or until sugar is melted and caramelized.

Deb Wise
Recipe by Cooking Light November 2014

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Credit: Ryan Liebe; Styling: Mary Clayton Carl

Recipe Summary test

hands-on:
30 mins
total:
5 hrs 20 mins
Yield:
Serves 6 (serving size: 1 crème brûlée)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 300°.

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  • Bring milk, 2 tablespoons granulated sugar, and salt to a simmer in a medium, heavy saucepan (do not boil). Remove pan from heat; add chocolate, stirring until chocolate melts. Combine remaining 2 tablespoons granulated sugar, eggs, and egg yolks in a medium bowl, stirring well with a whisk. Gradually add milk mixture to egg mixture, stirring constantly with a whisk. Stir in liqueur and vanilla. Divide mixture evenly among 6 (4-ounce) ramekins. Place ramekins in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch. Bake at 300° for 50 minutes or until center barely moves when ramekin is touched. Remove ramekins from pan; cool completely on a wire rack. Cover and chill at least 4 hours or overnight.

  • Sift 2 tablespoons superfine sugar evenly over custards. Holding a kitchen blowtorch about 2 inches from top of each custard, heat sugar, moving torch back and forth until sugar is completely melted and caramelized (about 1 minute). Serve immediately.

Nutrition Facts

226 calories; fat 9.9g; saturated fat 5.2g; mono fat 3g; poly fat 0.9g; protein 7g; carbohydrates 27g; cholesterol 135mg; iron 1mg; sodium 121mg; calcium 136mg.
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