- 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
- 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.