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Amarula Crème Brûlée

Amarula Crème Brûlée

“Everything I do has a story to it,” says multi-award winning chef, Jackie Cameron. Try her Amarula crème brûlée…


“This is my way of adding some South African flavour to a very traditional French classic.”

Amarula Crème Brûlée

Chef Jackie Cameron adds some South African flavour to a very traditional French classic. Try her Amarula crème brûlée... Recipes Amarula Crème Brûlée European Print This
Serves: 8
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 3 voted )


  • 8 egg yolks
  • 100 g castor sugar
  • 45 ml Amarula Cream liqueur
  • 500 ml cream
  • 1 vanilla pod, split in half and seeds scraped out
  • 200 g white sugar, for caramelising


  1. Lightly whisk the egg yolks and castor sugar together.
  2. Add the Amarula Cream, and set aside.
  3. In a saucepan, bring the cream and the vanilla pod and seeds just to the boil, then remove from the heat.
  4. Add the hot cream mixture to the egg mixture, combine well and strain. Pour the mixture into crème brûlée ramekins (± 80–100 ml each).
  5. Place the ramekins in a bain marie and bake in a preheated oven at 120°C for 30–40 minutes, or until set. Leave the ramekins in the bain marie to cool slightly, then remove them and place in the fridge for the mixture to firm up and set.
  6. Make the topping just before serving. Melt the white sugar in a saucepan over a low heat. Don’t stir, just shake the saucepan gently to ensure even caramelising. When most of the sugar has melted, remove the pan from the heat and stir in the last few sugar crystals, to dissolve.
  7. Pour one tablespoon of the hot caramelised sugar over the top of each cold crème brûlée, swirling the ramekin to create an even layer. Allow the topping to set and harden, but don’t put the ramekins back into the fridge.

Chef’s tip: Another way to get a crisp topping is to sprinkle some white or brown sugar over the cold crème brûlée and use a blowtorch to melt and caramelise the sugar.

Baking with Jackie Cameron by Jackie Cameron (Struik Lifestyle)

Photographs: © Penguin Random House / Myburgh du Plessis

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