Amarula crème brulee Serves 4

2 large free-range eggs

2tsp sugar

275ml double cream

1tbsl Amarula liqueur

Crunchy Caramel Topping

165g sugar

115ml water

Method:

1. Beat the egg yolks and sugar together with an electric mixer until light and fluffy.
2. Gently heat the milk and Amarula in a saucepan until the milk begins to shiver, but do not boil.
3. Pour in the egg yolk mixture very slowly into the milk beating all the time.
4. Return to the heat and cook over a medium heat until the custard is just thick enough to coat the back of a spoon.
5. Spoon into ramekins and chill overnight.,
6. To make the caramel, place the water and sugar in a small pot and stir gently until the sugar melts. Bring to the boil and cook until the sugar syrup goes a dark brown chestnut colour. Carefully spoon over the caramel syrup over the custard and leave to cool.
7. Serve with seasonal fresh fruit if desired.