Almond Crème Brûlée


  • 4 cups heavy cream
  • 2 tsp almond extract
  • 6 egg yolks
  • 1 cup sugar, 1/2 cup in mixture and 1/2 cup for crust


1. Heat heavy cream and almond extract in a sauce pan until hot, but not boiling.

2. In a medium bowl, whisk egg yolks and 1/2 cup of sugar. Pour in the hot cream gradually, mixing continually.

3. Place six (7 to 8-ounce) ramekins into a large roasting pan. Pour hot water into the pan to come roughly halfway up the sides of the ramekins.

4. Pour the egg mixture into the ramekins and bake at 325?F / 165?C for 45 - 50 minutes.

Category: Almond
Tags: creme, brulee