Voila, a satisfying, crunchy crust to top a sublime crème custard. Blowtorch be gone, all I need is a little burnt brittle.
Note: The recipe for the brittle will yield enough for as many as 8 custards.
For a dedicated post on the accompanying crème brûlée...refer here:
- .>(American / Metric measures)<
- . BRITTLE:
- . 1/2 cup (65g) roasted almonds
- . 1/2 cup (110g) granulated sugar
- . 1/4 cup (50ml) water
- . CUSTARD:
- . 4 large egg yolks
- . 1/2 cup (110g) granulated sugar
- . 1 tbsp. (15ml) instant coffee
- . 1 tsp. (5ml) cocoa powder
- . 1 cup (250ml) milk (low fat+)
- . 1 cup (250ml) whipping 35% cream
- . 1 tsp. (5ml) pure Vanilla extract
- . 2 tbsp. (30ml) Amaretto liquor
- BRITTLE: This part can be made ahead of time. Prepare a small cookie sheet with a parchment paper liner. Spread out the roasted almonds and make sure to leave a fair amount of space around the perimeter. Set aside. Then...in a deep medium saucepan, melt together the sugar and water on medium heat. Stir only once. Leave it alone afterwards. As soon as this turns to a clear liquid and starts bubbling, keep an eye on it until it turns dark golden. At this point, the darker caramel is ready. Quickly pour it evenly throughout the surface of the nuts by starting at the center and spreading outwards and in a circular motion. The caramelized almond candy will have hardened within 30 minutes. At this point, the whole piece can be cracked liberally. Store into wrapped parchment paper. Place into a tin box and set aside in a cool, dry place until needed.
- CUSTARD: In a small-medium saucepan, hand whisk the egg yolks, sugar, coffee and cocoa powder until a smooth paste has formed. Add just a little quantity of milk and whisk to soften the thick paste. Afterwards, continually whisk in the remaining milk and add cream until all is combined. Over medium-high heat, start whisking the custard gently at first. Once a very low simmering boil appears, a quicker whisking motion should take place. As the mix starts rising slightly and lightly thickening, close the heat and remove the pot. The cream is ready and the vanilla extract and Amaretto liquor can now be added. Pour and divide the cream immediately amongst the ramekins. Create a 'bain-marie' (water bath) by pouring some very hot (faucet) water surrounding the ramekins, only a quarter of the way. Carefully place pan onto the bottom rack of the oven and continue filling up to 3/4 of the way on the ramekins. Close the oven door and let the custard continue lightly cooking for a period of 45 minutes. Afterwards, remove pan out of the oven and let it rest for 30 more minutes. Once the time is up, place them onto a wire rack to cool completely for about 2 hours or so. Afterwards, cover the ramekins tightly with plastic wrap and refrigerate for a minimum of 6 hours or preferably chilled overnight. Keeps well for 2-4 days.
- . ASSEMBLY...adding the Almond Brittle to the Custard: Put a few pieces of âburntâ brittle in a plastic bag and keep a tiny pocket hole open. Place a tea cloth over the bag and have fun pounding it with the a heavy saucepan or other preferred tool. A food processor can also be turned to âpulseâ small pieces of crushed brittle.
- . SERVE: Take the custards out 15 minutes ahead of time from the refrigerator. With a paper towel, gently blot the accumulated condensation on the custard surfaces. Afterwards, generously spread the crushed almond brittle throughout. This step could have also been prepared ahead of time. Serve and enjoy.
- . Happy dessert making from Claudiaâs flavourful wishes at FOODESSA.com
|Amount Per Serving||%DV|
|Serving Size 0g|
|Recipe makes 4 servings|
|Calories from Fat 0||0%|
|Total Fat 0.0g||0%|
|Saturated Fat 0.0g||0%|
|Trans Fat 0.0g|
|Total Carbs 0.0g||0%|
|Dietary Fiber 0.0g||0%|