Crème Brûlée

Ingredients

• 2 cups Ayrshire cream
• 1 vanilla pod
• 8 free-range egg yolks
• 1 cup white sugar
• 2 tots Amarula
• 3-4 tablespoons good quality dark chocolate, grated
• extra sugar for the caramelised tops

Method

1. 1

   Preheat the oven to 150°C.

2. 2

   Add the cream and vanilla pod to a pot and heat through but remove from the heat before it boils and put to one side.

3. 3

   In a large bowl, whisk together the egg yolks and sugar until the mixture is smooth.

4. 4

   Slowly blend in one cup of the warm cream vanilla mixture while whisking.

5. 5

   Add this mixture to the rest of the hot cream and whisk well – don’t forget to remove the vanilla pod.

6. 6

   Divide the mixture between two separate bowls and mix the chocolate into one and the Amarula liqueur into the other.

7. 7

   Enlist the services of a handy mate to help you fill the ramekins.

8. 8

   Pour equal quantities of the two mixtures into the ramekins.

9. 9

   Place the ramekins in a large pan filled with 3 – 6 cm of hot water and bake until set around the edge, but still soft in the centre, between 30 and 60 minutes.

10. 10

    Take out of oven and leave in the water bath until cooled.

11. 11

    Remove ramekins from water and chill for at least 2 hours.

12. 12

    When ready to serve, sprinkle about 2 teaspoons of sugar over each custard and, using a small blowtorch, heat the sugar until it caramelises.

13. 13

    If you don’t have a torch, place the ramekins underneath a very hot grill until the sugar melts and then re-chill the custards for a few minutes before serving.

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