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Almond Creme Brulee


Serving Size : 6

3 cups heavy cream
6 tablespoons granulated sugar
6 egg yolks
1/2 teaspoon almond extract
1 pinch salt
4 1/2 ounces whole almonds, blanched, toasted
1/2 cup light brown sugar

Heat cream in a heavy saucepan. Add granulated sugar and stir until dissolved. Beat egg yolks until light and creamy. Add the hot cream to the egg yolks gradually, whipping constantly with a wire whisk (not an electric beater). Stir in remaining ingredients except the brown sugar. Pour into a 6-cup souffle dish, and sprinkle brown sugar on top. Bake at 325 degrees for 45 minutes, or until custard tests done.

NOTE:
This is not for anyone on a low cal, low fat, or low cholesterol diet.



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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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