Description:

A decadent dessert that infuses traditional creme caramel with the rich taste of almonds, creating a creamy, smooth texture with a caramel almond sauce that is both luxurious and comforting.

Cooking Equipment Needed:

  • Oven Ramekins Saucepan Whisk Baking dish for water bath

Ingredients:

  • For the caramel:
    1 cup sugar
    1/4 cup water
    For the custard:
    2 cups heavy cream
    1 cup almond milk
    1 teaspoon almond extract
    3/4 cup sugar
    3 large eggs
    2 egg yolks

Cooking Time:

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour 5 minutes, plus chilling

Cooking Steps:

Make Caramel: In a saucepan, heat sugar and water over medium heat, swirling the pan (do not stir), until it turns a golden amber color. Quickly pour into ramekins, swirling to coat the bottoms.

Prepare Custard: Heat heavy cream, almond milk, and almond extract in a saucepan until it just begins to simmer. In a bowl, whisk together sugar, eggs, and egg yolks. Gradually whisk in the hot cream mixture.

Bake: Pour the custard mixture into the caramel-lined ramekins. Place ramekins in a baking dish and fill the dish with boiling water halfway up the sides of the ramekins. Bake in a preheated 325F (165C) oven for about 45 minutes, until set but still slightly jiggly in the center.

Chill and Serve: Let cool, then refrigerate for at least 4 hours. To serve, run a knife around the edges of each ramekin and invert onto a plate, allowing the caramel to flow over the custard.