Ingredients
- 300 mlfull cream milk
- 75 mlAmarula
- 125 mlfresh cream
- 1 x 120 gStaffords Vanilla Flavoured Crème Brûlée Instant Dessert Mix
- 2 Tbspsugar, for the topping
- 4ramekins (special equipment)
- 1blow torch (special equipment)
Made with Staffords
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Method
Whisk the dessert mix sachet, milk and cream in a one-litre microwavable bowl until the sachet dissolves completely.
Heat in the microwave for 3-5 minutes, stirring every 30 seconds. Once the mixture is smooth and thick, stir in the Amarula.
Divide equally between the ramekins, cover lightly with cling film and refrigerate overnight.
To serve, sprinkle a little sugar onto the top of each crème brûlée. Using a blow torch, slowly melt and burn the sugar until caramelised, then leave to cool until firm.
If you do not have a blow torch, make a dry caramel in a frying pan on the stove top. When deeply golden brown, pour the caramel onto the desserts and carefully tilt to spread it out. Allow to firm up and serve.
For a version without alcohol, add extracts or flavourings like almond or orange blossom instead, or infuse the milk and cream with spices or your favourite teas.
