AMARETTO CREME RECIPES

Steps:

• Heat oven to 350°F. In 13x9-inch pan, place 4 (6-oz) ceramic ramekins. In small bowl, slightly beat egg yolks with wire whisk. In large bowl, stir whipping cream, 1/3 cup granulated sugar and the vanilla until well mixed. Add egg yolks; beat with wire whisk until evenly colored and well blended. Pour cream mixture evenly into ramekins.
• Carefully place pan with ramekins in oven. Pour enough boiling water into pan, being careful not to splash water into ramekins, until water covers two-thirds of the height of the ramekins.
• Bake 30 to 40 minutes or until top is light golden brown and sides are set (centers will be jiggly).
• Using tongs or grasping tops of ramekins with pot holder, carefully transfer ramekins to cooling rack. Cool to room temperature, about 2 hours. Cover tightly with plastic wrap; refrigerate until chilled, at least 4 hours but no longer than 48 hours.
• Uncover ramekins; gently blot any liquid from tops of custards with paper towel. Sprinkle 2 teaspoons granulated sugar over each chilled custard. Holding kitchen torch 3 to 4 inches from custard, caramelize sugar on each custard by heating with torch about 2 minutes, moving flame continuously over sugar in circular motion, until sugar is melted and light golden brown. (To caramelize sugar in the broiler, see Broiler Directions below.) Serve immediately, or refrigerate up to 8 hours before serving.

Steps:

• Preheat oven to 350 degrees F, with the baking rack positioned in the lower third of the oven. Grease a 10 to 12-cup capacity bundt pan with baking spray.In a mixing bowl or the bowl of a stand mixer, combine sugar, almond paste, and lemon zest, mixing until paste is broken up into pea-sized pieces (use your hands if necessary or if your almond paste is on the hard side; you can also do this in a food processor).Add butter and beat until light and fluffy, 3 to 5 minutes.Add the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl once or twice as you go. After you’ve added the final egg, increase the mixer to high and beat for 3 minutes. Add almond extract and amaretto and mix to combine.In a small bowl, whisk together flour, baking powder, and salt. In another small bowl or a 2-cup capacity measuring cup with spout, whisk together milk and sour cream.With the mixer running on low, add half of flour mixture until almost incorporated. Mix in half of milk mixture, followed by remaining flour, mixing until just combined. Scrape down the bowl as needed. Finally add the rest of the liquid and mix on low until just incorporated. The batter will be quite thick, but smooth.Spoon or scoop dollops batter into the greased bundt pan, distributing it evenly around the pan. Place the bundt pan on a baking sheet (just in case) and bake for 50 to 60 minutes or until top is light golden brown and a long, thin skewer inserted in the thickest part comes out with just a few moist crumbs attached, no gooey batter.Remove from the oven and place on a wire cooling rack for 15 to 20 minutes, then gently invert the cake onto a wire rack. It should come out cleanly. Let cool completely before glazing.To make the ganache, place chopped chocolate in a heat-proof bowl or a 2-cup glass measuring cup with a spout for easy pouring.In a small saucepan, heat cream over medium heat until it just starts to bubble and steam. Pour over chopped chocolate. Let sit for 30 seconds, then gently whisk, starting in the center and moving out in concentric circles, until chocolate is fully melted and smooth. Whisk in amaretto. Let cool for 15 to 20 minutes, stirring occasionally, until glaze has thickened slightly (it should still be pourable, but shouldn’t totally run down the sides).Set cooled cake on wire rack inside a baking sheet (to catch any overflow). Pour glaze over top of cake, letting it drizzle down the sides. Let set for a few minutes before slicing and serving. Any overflow ganache can be scraped off the cookie sheet and used for something else, or served alongside the sliced cake for those who want extra chocolate.Store leftover cake in an airtight container at room temperature for up to 2 days. You can also freeze the unglazed cake, wrapped tightly in plastic wrap and/or in an airtight bag, for up to 1 month. Let thaw completely before glazing.