The exact origins of crème brûlée are unclear, but the first printed recipe for a similar dish appeared in France in 1691 in François Massialot's cookbook, though similar burnt cream desserts existed l Spain.
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Ingredients
- 6 egg yolks
- 1/4 cup sugar
- 6 Tbsp (90 mL) Amaretto
- 560 ml heavy cream
- 1 vanilla or 2 tsp vanilla extract
