Amarula and Dark Chocolate Creme Brulee
2 cups cream
1 vanilla pod
8 egg yolks
1 cup white sugar
2 shots Amarula
3-4 tablespoons good quality dark chocolate, grated
extra sugar for the caramelized tops
1. Preheat the oven to 300 degrees. Toss the cream and vanilla pod in a pot and heat through but remove from the heat before it boils and put it to one side. In a large bowl, whisk together the egg yolks and sugar until the mixture is smooth. Then slowly blend in one cup of the warm cream vanilla mixture while whisking. Add this mixture to the rest of the hot cream and mix well - don’t forget to remove the vanilla pod.
2. Divide the mixture between two separate bowls. Mix the chocolate into one and the Amarula liqueur into the other. Get a friend, and simultaneously pour equal quantities of the two mixtures into the ramekins at the same time, and voila! A two-toned custard cup!
3. Place the ramekins in a large pan filled with 1.5” of water and bake until set around the edges, but still soft in the center, between 30 and 60 minutes. Take out of the oven and leave in the water bath until cooled. Remove ramekins from water and chill for at least two hours.
3. When you’re ready to serve, sprinkle about two teaspoons of sugar over each custard and, using a small blowtorch, heat the sugar until it caramelizes. If you don’t have a torch, place the ramekins underneath a very hot grill until the sugar melts, then rechill the custards for a few minutes before serving.