Amarula Crème Brule Recipe

Amarula Crème Brule

Recipe by Jackie Cameron

A few weeks ago I was invited to help judge the Sunday Times Food Awards 2010, hosted in association with Foodcorp. Our task was to look for the hottest talent in our South African kitchens. Written entries were reviewed and a short-list of six contestants competed at the South African Chef's Association kitchen in Joburg. A first-class experience!

We were completely Amarula"ed" out by the end of pre-judging with Amarula Crème Brule, Amarula Parfaits, Amarula Chocolate Mousse and Amarula Crème Anglaise.

Yields : 4

Ingredients

4 Egg Yolks

55 ml White Sugar

1 cup Cream

1/2 Vanilla Pod, split

1 tot Amarula

Method :

1) Lightly whisk the egg yolks and sugar together and set aside

2) Bring the cream and split vanilla pod to the boil

3) Add the hot cream mixture to the egg mixture, strain

4) Finish with amarula and pour into crème brulee ramekin

5) Bake between in a Bain-marie / water bath… with luke warm water to start... 100˚C - 150˚C for 30 - 45 - 60 minutes or until firm around the outside and softish within. Refrigerate overnight, top with either caramelised sugar or sugar and then glaze with a blowtorch.

Please post your comments and any food-related questions below.

I look forward to hearing from you. 

Jackie Cameron
Head Chef
Hartford House
www.hartford.co.za
jackie@hartford.co.za
+27 33 263 2713

Comments

[marie parramon]

Brilliant recipe, love it...thank you

[Heather]

Absolutely delicious Jackie and so easy! Thank you :)

[Jackie Cameron]

Only a pleasure. Enjoy

Yours in hospitality
Jackie Cameron
(Head Chef)