Preparation Time 15 minutes
Cooking Time 40 minutes
Ingredients (serves 6)
625ml (2 1/2 cups) thin cream
1 vanilla bean, split
7 egg yolks
100g (1/2 cup) caster sugar
60ml (1/4 cup) amaretto liqueur
2 tbs brown sugar
Method
Preheat oven to 150°C. Place six 185ml (3/4-cup) capacity ovenproof ramekins in a large roasting pan.
Place the cream and vanilla bean in a saucepan over medium heat. Cook, stirring, for 5 minutes or until mixture comes to a simmer (do not boil). Strain through a sieve into a heatproof jug. Use a small knife to scrape vanilla seeds from the bean into cream. Discard bean.
Meanwhile, use a balloon whisk to whisk together the egg yolks, caster sugar and amaretto in a bowl until well combined.
Whisk the hot cream mixture into the egg-yolk mixture. Pour evenly among ramekins. Pour enough boiling water into the pan to reach halfway up the sides of the ramekins.
Cook in oven for 30 minutes or until just set. Remove ramekins from roasting pan and set aside for 2 hours to cool. Cover with plastic wrap and place in the fridge for 6 hours to set.
Preheat grill on high. Sprinkle brulees with brown sugar. Cook under preheated grill, about 6cm from heat source, for 2-3 minutes or until sugar bubbles and caramelises. Serve immediately.
Thanks : Australian Good Taste - August 2005, Page 95
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