AMARULA CRÈME BRûLéE:
Yields: 8 portions
- 8 Egg – Yolks
- 120ml (100gr) Castor Sugar
- 45ml Amarula Liquor
- 500ml Cream
- 1 Vanilla Pod, split in half and seeds scraped out
- 200 g White Sugar, for caramelising
- Lightly whisk the egg yolks and castor sugar together.
- Add the Amarula Liquor, and set aside.
- In a saucepan, bring the cream and the vanilla pod and seeds just to the boil, then remove from the heat.
- Add the hot cream mixture to the egg mixture, combine well and strain.
- Pour the mixture into the crème brûlée ramekins. (+-80-100ml)
- Bake at 120⁰C for 30 - 40 minutes or until set in a bain-marie (placing the dishes into a deep tray, filled with warm water, until half way up the ramekin dishes, ensuring the ramekin dishes don’t touch each other, place a cloth on the bottom of the tray to prevent them from moving around on the tray).
- Allow to slightly cool in the bain marie, then remove the ramekins carefully and allow to continue cooling in the refrigerator.
- When ready to serve, caramelise the white sugar by slowly melting it in a saucepan. Don’t stir it; just shake the pan to ensure even caramelising. When most of the sugar has melted, remove from the heat and stir the last few sugar crystals to dissolve. Take about a tablespoon of the caramelised sugar and pour this over the top of the crème brûlée, swirling the ramekin, to create an even layer on top. Allow the caramelised sugar to set and get hard, then serve. A cheat way is to sprinkle some white/ brown sugar over the top and use a blowtorch to melt and caramelise the sugar. The real art is getting this correct in the first instance mentioned.