Crème brûlée with Amarula Cream

As you might know, my favourite dessert in the whole world is crème brûlée, followed closely by panna cotta, and the worst thing that could happen to me in this world (ok, maybe not) is that I grew bored of the two. As I can’t allow that to happen I try to renew the recipes once in a while. So on Saturday I made this lovely version of crème brûlée, flavoured with Amarula cream. I love Amarula cream , it is like the better sister to Bailey’s. Velvety smooth with its particular taste from the berries on the Marula trees in South Africa it worked really well with the creamy crème brûlée. Yum!

Crème brûlée with Amarula Cream, serves 2-3

3 egg yolks

60 ml caster sugar

200 ml cream

100 ml milk

at least 3 tbsp Amarula Cream

brown sugar

Stir sugar and egg yolks together. Heat up cream and milk in a pan. Just before it boils, remove from heat and stir into the yolks. Stir until all the sugar has melted. Mix in the Amarula. Pour into dishes. Bake in 110C for 35-45 minutes or until the mixture has just set. Leave to cool. Sprinkle with a thin layer of brown sugar before serving and caramelize it with a torch. (Brown sugar has a lower melting point than white).

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