Amarula and White Chocolate Creme Brulee
Checkers - Aug 20th 2018, 09:57
This delicious pudding is your nightcap and dessert in one.
1-litre double cream
200g white chocolate, chopped
1 vanilla pod, split or 1 tsp vanilla extract
12 egg yolks
¾ cup (180ml) Amarula
1/4 cup (60ml) castor sugar
1. Preheat oven to 160 degrees.
2. Bring cream and vanilla pod to the boil in a pot set over medium heat. Remove from heat and pour over broken chocolate, stand for 5 minutes.
3. Place the egg yolks and sugar in a bowl and whisk until pale. Stir in the chocolate cream, whisking constantly. Strain into a jug. Add the Amarula and stir through.
4. Pour mixture into a large ovenproof dish. Place in a roasting tray and pour boiling water halfway up the side. Bake for 30-40 minutes, or until just set with a wobbly centre. Chill in the fridge for at least 4 hrs.
5. Just before serving, sprinkle some sugar on top of the crème and caramelise with a blowtorch or under a hot grill.
Click here for more Checkers recipes
KWV is proud to announce that its Cathedral Cellar Shiraz 2016 has been rated as one of the Cape Winelands’ top 12 wines in this category, according to the 7th annual Shiraz SA Challenge. This is the 3rd year that this premium wine has been included as one of SA’s Top 12 Shiraz’s, a performance which KWV says indicates their unwavering commitment to make wines that consistently deliver on quality.
Mentholatum SA, a health & wellness company and the makers of Deep Heat, relaunches the only Ibuprofen gel on the South African Market – Deep Relief Ibuprofen Gel.
Johannesburg’s brightest young tech geniuses gathered at the Tshimologong Precinct recently to share their ideas and their creations at the Red Bull Basement Hatch event.
KWV has been making huge strides in the South African – and global – wine industry since it was founded in 1918. This year, this 101-year old wine brand is ensuring its innovative drive is catapulting it into the future with major achievements in the past two months.
Try these recipes
A warm Winter pud.
Gluten-free and ever-so-indulgent, butternut is the new spaghetti.
A SA favourite brought here by the Dutch, the recipe was then adapted by the Cape Malays who added more spice.
This is a great dish for you to prepare as either a starter, main, or even a party platter.