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.
