Total 3 hours (includes chilling)
Active 25 mins
Makes 4 servings
I have a vivid childhood memory of using a spoon to crack through the caramelized top layer of a crème brûlée. What a satisfying sound! I found all the delicious, tiny vanilla bean seeds at the bottom of that ramekin and scraped every last morsel out of the dish. There is something that feels festive about everyone having their own little baking dish of dessert. I love almonds, and the rich amaretto and almond flavors in this recipe make this crème brûlée an extra-special creamy treat.
TIP: It’s important to combine the hot cream and egg yolks very gradually to avoid scrambling the eggs; the eggs are first “tempered” by whisking a very small amount of cream in, then the remainder is slowly added while whisking to avoid the temperature of the whole rising too quickly.