Ingredients

• 500ml/18fl oz whipping cream
• 1 vanilla pod
• split lengthways
• seeds scraped out
• 6 egg yolks
• 1 tsp good-quality vanilla essence
• 50g/1¾oz caster sugar
• 50ml/2fl oz marula fruit liqueur (look for Amarula)
• 25ml/1fl oz coffee liqueur
• such as Tia Maria
• coffee extract
• to taste
• 6 tsp caster sugar

Directions

• Put the cream and vanilla pod in an enamel or stainless steel saucepan and bring very gently to a simmer
• stirring occasionally to prevent scorching.
• Put the egg yolks
• vanilla essence and sugar in a large bowl. Using a hand-held mixer beat for 4-5 minutes until thick
• pale and a ribbon is left when the mixture is trailed back over itself. Remove the vanilla pod and slowly mix small batches of the hot cream into the yolks.
• Add the marula fruit liqueur
• coffee liqueur and coffee extract.
• Preheat the oven to 170C/150C Fan/Gas 3.
• Strain the flavoured custard and then divide equally between 6 ramekins. Place the ramekins in a deep roasting tin and add enough just boiled water to reach halfway up the sides of the ramekins.
• Bake for 45 minutes
• or until set but with a slight wobble. Cool thoroughly and chill in the fridge
• then clean carefully round the edges.
• For the sugar crust
• preheat the grill to its highest setting. Sprinkle a teaspoon of sugar over each crème brûlée and put them under the grill until the sugar melts and caramelises. Alternatively use a chef’s blowtorch to caramelise the sugar. Serve once the caramel has hardened.