Recipe Page
Amaretto Crème Brule
PickleButt family archive • Draft cookbook page 67
The Method
1
Step 1
Set the Sous Vide cooker to 181° F and allow water to come ot temperature.
2
Step 2
Add the salt and sugar to the egg yolks and whisk to combine.
3
Step 3
Add the Amaretto and whisk to combine.
4
Step 4
Add the heavy cream and whisk to combine.
5
Step 5
Strain mixture through a mesh colander and allow to rest until bubbles subside.
6
Step 6
Fill the mason jars, leaving about ½” of space at the top. Add the lids.
7
Step 7
Add the jars to the water bath using a pair of tongs so as not to burn yourself. Cook for 1 hour.
8
Step 8
Remove from the water (again, using tongs) and refrigerate for at least 2 hours.
9
Step 9
Remove the lids and sprinkle sugar over the surface and use a torch to carmelize the sugar.