DIRECTIONS

1. Preheat oven to 325 F (160 C).
2. Place fluted flan dishes in a 9x13x2 inch/2 L baking pan.
3. Mix cream and ½ cup (125 ml) sugar in heavy bottomed saucepan.
4. Stir over medium heat until sugar dissolves and mixture comes to a low simmer.
5. Stir in Amaretto and vanilla flavouring.
6. Cover and simmer gently for 10 minutes to infuse flavours.
7. Strain into a large measuring cup.
8. Whisk egg yolks in medium bowl until smooth.
9. Gradually whisk in hot cream mixture just until blended.
10. Return custard to measuring cup and divide evenly among dishes.
11. Pour enough hot water into baking pan to come halfway up sides of flan dishes.
12. Carefully place pan in oven.
13. Bake in centre of oven until custards are almost set in centre when gently shaken, about 30 to 35 minutes.
14. Using metal spatula, transfer custards in dishes to a rack to cool.
15. Chill for 3 hours or up to 2 days.
16. To serve, evenly sprinkle each custard with ½ tbsp (7 ml) sugar.
17. Working with one custard at a time, hold a blowtorch 2 inches (5 cm) from surface until sugar melts and turns golden brown.
18. Refrigerate until custards are firm again and topping is brittle, about 2 to 4 hours.