Amaretto Crème Brule

Story

Be careful when applying the torch, its easy to use too much and crack the glass. Not that I've ever done that…

Ingredients

• 12 Egg Yolks
• ¾ cup Sugar
• ½ tsp Salt
• 2 oz Amaretto
• 1 qt Heavy Cream
• Sugar

Tools

• Sous Vide Cooker
• Mesh Colander
• 4 oz Mason Jars
• Blow Torch

Instructions

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