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| Preparation Bring milk and cream up to the boil. Beat the eggs and sugar in a mixing bowl. Add the milk and cream mixture a little at a time, stirring constantly. Distribute the mixture among 4 small baking dishes (15 cm in diameter each) and place them in a bain-marie. Cook for 45 minutes in a preheated oven at 120°C. At the end of the cooking time, take the dishes out of the oven, allow them to cool, and then put them in the fridge for 2 hours. Just before serving crush the Amaretti and sprinkle over each dish, then place under the grill for 1 minute so that the Amaretti get lightly caramelised. Eat immediately. The contrast between the smoothness of crème brûlée and the crunchiness of Amaretti is absolutely delicious! |
Crème brûlée with Amaretti
