Amaretto brulee

Crack through a crispy caramelised sugar topping to the decadent amaretto pudding below.

Ingredients 

•  Melted butter, to grease
•  155g (3/4 cup) caster sugar
•  150g butter, at room temperature
•  2 eggs
•  225g (1 1/2 cups) plain flour
•  3 teaspoons baking powder
•  125g (1/2 cup) sour cream
•  500g pears, peeled, cored, coarsely chopped
•  55g (1/2 cup) walnut halves, chopped
•  65g (1/3 cup) sultanas
•  1 teaspoon mixed spice
•  60ml (1/3 cup) brandy
•  2 tablespoons honey
•  Double cream, to serve

Method 

Step 1
Preheat oven to 150°C. Place six 185ml (3/4-cup) capacity ovenproof ramekins in a large roasting pan.
Step 2
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.
Step 3
Meanwhile, use a balloon whisk to whisk together the egg yolks, caster sugar and amaretto in a bowl until well combined.
Step 4
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.
Step 5
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.
Step 6
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.

Nutrition

Energy 2097kJ	Fat saturated 25.00g
Fat Total 41.00g	Carbohydrate sugars 26.00g
Carbohydrate Total 26.00g	Dietary Fibre -
Protein 4.00g	Cholesterol 241.00mg
Sodium 47.39mg

All nutrition values are per serve.

Notes

Source:

http://www.taste.com.au/recipes/2357/amaretto+brulee?ref=collections,french-recipes