5 egg yolks

1/3 cup (75 ml) brown sugar

1 1/2 cups (375 ml) 35% cream, warm (or 15% cooking cream)

1/4 cup (60 ml) Amarula

Granulated sugar

With the rack in the middle position, preheat the oven to 150 °C (300 °F).

In a bowl, combine the egg yolks and sugar with a whisk. Gradually add the hot cream while whisking. Add the Amarula and stir.

Spoon into five 125 ml (½ cup) ramekins. Bake in a water bath. To do this, place the ramekins in a baking dish. Place in the oven and pour hot water halfway up the ramekins. Bake for about 45 minutes or until the custard is slightly firm. The water should never boil, it should barely simmer.

Remove from the water bath. Let cool. Cover with plastic wrap and refrigerate until completely chilled, about 4 hours.

Just before serving, sprinkle with sugar and caramelize quickly using a kitchen torch or crème brulée iron. Serve immediately.

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