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1
Position oven rack in the center of oven; preheat oven to 325; lightly butter or spray the ramekins.
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2
In a saucepan, combine the cream, sugar, salt, and almond paste; heat gently over low heat, stirring and mashing the almond paste against the side of the pan until it melts, about 8 minutes (do not let mixture boil); remove from heat.
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3
In a bowl, beat the egg yolks and Amaretto; whisk 1/4 of the cream mixture into the egg mixture, then slowly whisk the egg mixture into the cream mixture.
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4
Set ramekins in a large baking pan lined with a dish towel.
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5
Ladle the cream mixture into the ramekins.
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6
Place the pan on the oven rack and carefully pour enough hot water into the pan to come halfway up the sides of the ramekins.
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7
Bake, uncovered, until the cremes are just barely set, about 30-35 minutes.
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8
Remove the baking pan from oven; using a dish towel, carefully remove the ramekins from the hot water and cool to room temperature on a baking rack.
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9
Cover the ramekins with plastic wrap and refrigerate until chilled, about 2 hours or overnight.
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10
When ready to serve, place the oven rack in the 2nd-highest position and preheat the broiler.
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11
Remove the chilled cremes from the refrigerator, uncover, and gently blot any moisture on the surface with a paper towel.
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12
Sprinkle each one evenly with 2 teaspoons of dried brown sugar.
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13
Set the ramekins on a baking sheet and slide it under the broiler; broil, watching constantly and rotating the pan for even caramelization, until the tops are bubbling and a rich brown, about 2-3 minutes, depending on the intensity of the heat.
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14
**OR, you may use a torch instead, be very careful as the sugar may spatter because of the alcohol in the creme mixture.
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15
Serve immediately.
