- 1 Litre double cream
- 250 ml Sugar
- 11 Egg yolks
- 100 ml Amarula Cream
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. You can use a blow touch to caramelize the sugar.