A South African twist to the ultimate dessert!!!!

Well what to say? Definitely Stanley’s favourite dessert being it the traditional one speckled with thousands of vanilla seeds, Cardamom infused (Brydon @ Havercroft’s) or the latest flavour added by our chef of the season Dan! He likes Amarula as much as Stanley likes (or should I rather say LOVES) Crème Brulee! Stanley uses both castor and icing sugar to perfect the Brulee bit! The balance between the sweetness of the baked custard and the bitterness of the burnt sugar is important and the secret to a perfect Crème Brulee! If you don’t own a blow torch then use your oven grill. Heat the grill till hot. Place the ramekins in an oven dish and place ice cubes around them. Grill. This method drove him nuts, I suggest you get a plumbers blow torch they are cheap.

900ml cream
1 vanilla pod
90ml castor sugar
10 egg yolks
100ml Amarula cream

75ml castor sugar
75ml icing sugar

Place the cream and vanilla pod in a saucepan. Slowly heat and simmer for 3 minutes. Remove from heat and let it stand to give the cream time to soak up all the vanilla flavour (at least 30 minutes)! Remove the vanilla pod and scrape out.  Whisk together the egg yolks, sugar and Amarula and till mixed. Add mixture to cream and stir over low heat till the custard thickens enough to coat the back of a wooden spoon.  Pour custard into 100-125ml capacity ramekins. Place them in a baking dish and fill the dish with enough hot water to come halfway up the sides of the ramekins.  Place in an oven preheated to 180C and bake for 20 minutes or until just set.  Remove brulees from dish and cool them down a bit before placing them in the refrigerator for a couple of hours. Overnight is even better

Just before serving take them out of the fridge and sprinkle with castor sugar.  With a blow torch Brulee them…slowly melt the sugar with the flame, take care not to scorch it!