Crème Brulée

• 1 cup of fresh cream

• ½ cup of Milk

• ½ cup Condense milk

• 1 Tsp Vanilla Essence

• 2 TBSP Corn Flour

• 60ml Amarula

• Sugar – To Caramelize on Top.

1. Mix Corn flour with milk and keep aside.

2. In a pot, heat the fresh cream, condense milk and vanilla essence over a medium flame.

3. Bring the fresh cream mixture to the boil. Keep stirring the mixture.

4. When it comes to boil, add the milk-corn flour mixture and keep stirring. Keep the heat low.

5. Stir until the custard mixture thickens. (The consistency should be thicker than a white sauce).

6. When it reaches dropping consistency, take it off the heat and whisk with a hand whisk to break any lumps and ensure a velvety texture. **

Baking

1. Preheat the oven at 200°C.

2. Pour the mixture into individual ramekins or a baking dish.

3. Fill a deep pan 1/3rd with steaming water (to create a water bath).

4. Place the ramekins into the steaming water.

5. Bake it for 30 minutes or till it sets – you may find that the top is set but the custard is still a little runny, don’t worry as the custard will set as it cools.

6. Take the ramekins out of the water bath and allow the custard to cool then put it in the fridge to allow the custard to completely set.

7. Finish off the pudding just before serving by creating the crackling crunch on top.

8. It’s best to have your custard at room temperature before creating the crust so if you have put it in the fridge, allow about half an hour for the custard to get to room temperature.

9. Cover the top of your crème Brulé with a layer of sugar and then, using the highest flame setting of a food torch, or placing it under the grill, evenly melt the sugar until it is brown. It will harden as the melted sugar cools.

NOTES:

** For a velvety pouring custard, do not proceed to the baking stage.