I’m not sure how to further convince you other than to say, yes, this Amarula Creme Brulee dessert is just as divine as it sounds. In fact, maybe even more. I suppose I could add that it’s actually not that hard to make either!
What is Creme Brulee
Creme Brulee is basically a thick custard-like dessert that gets a hardened crystallized sugar topping. It is also known as burnt cream and is thought to originate from a very similar dessert called Crema Catalana. It’s very sweet and produces a combination of super soft and smooth custardy textures that are generally kept cool, with that of a hot crunchy caramelized crust. Is your mouth watering yet?
Amarula Flavouring
Traditionally this custard based dessert is flavoured with a bit of vanilla, although many other variations have been tried and devoured with total success. However, we think we have found the perfect flavour match for creme brulee, Amarula! Amarula is a creamy sweet liquor from South Africa. Made using sugar, cream and fruit from the marula tree. You have to taste it to experience it but it really does bring another level of divine to the dessert table!
Easier than you Think
There are not as many ingredients as you would think, and the process is relatively quick. The only thing to bear in mind is that you will need a couple of extra tools. One of these is a blow torch for caramelizing your sugared top coating before serving. And the other is a Bain-Maire, which is basically a type of heated bath. Although you can improvise here. The purpose is simply to ensure that your Brulee mix sits in water so as not to burn while in the oven.
Another fantastic and even easier to make custard-like baked dessert worth trying is our Traditional South African Milktart.
Amarula Creme Brulee
Ingredients
- 1 litre Cream
- 11 Eggs Yolks
- 100 ml Amarula
- 250 ml Sugar
Instructions
- Slowly bring the cream to boiling point.
- Mix the sugar, egg, yolk and Amarula together.
- Take the cream off the heat and add slowly to the egg mix.
- Set your oven on 125 degrees Celsius.
- Pour the brulee mix into ramekins, then place them into a bain marie into the oven and bake for 1 hour.
- To serve, let them cool, and then sprinkle them with sugar. Use a blow torch to caramelize the sugar.