JB Parkers’ Amaretto Creme Brulee 


Egg Yolks 12 ea
Granulated Sugar 10 oz
Heavy Cream 32 oz
Vanilla Extract oz
Amaretto Liqueur 2-3 oz

Granulated Sugar As needed

Separate egg yolks from the whites. Place yolks in mixing bowl. Add sugar. Whip or beat until yolks change to a light yellow and increase in volume. Continue mixing and add vanilla, amaretto and cream. Mix well.

Strain through a sieve into ramekins, full. Place ramekins in baking pan and add hot water to cover approximately half way up the side. Cover pan with foil and bake at 350 degrees until custard is almost set, about 30 minutes. Remove foil and bake for another 10 to 15 minutes until custard is set all the way.

Remove from oven and cool while still in water bath.

Place approximately tablespoon of sugar on top of custard. With a torch melt the sugar until it becomes molten and flows around top of custard.

Let set for at least two minutes and serve.