Crème Brulee Recipe

Prepare the Custard

In a saucepan, heat the heavy cream and 1/2 cup of granulated sugar over medium heat until it begins to simmer. Remove from heat and let it cool slightly.

Mix Egg Yolks

In a bowl, whisk together the egg yolks, remaining 1/2 cup sugar, Amaretto liqueur, and vanilla extract until smooth.

Combine Mixtures

Slowly pour the warm cream mixture into the egg yolk mixture while whisking continuously to temper the eggs.

Bake the Custard

Pour the custard mixture into ramekins. Place the ramekins in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins. Bake at 325°F (160°C) for about 30-35 minutes or until set.

Cool and Chill

Remove the ramekins from the water bath and let them cool. Refrigerate for at least 2 hours or until completely chilled.

Caramelize the Sugar

Sprinkle a thin layer of crystalized sugar over the top of each custard. Using a kitchen torch, caramelize the sugar until it melts and forms a crispy crust.

Serve

Garnish each crème brulee with mixed berries and crispy chocolate pearls. Serve immediately.