LOURENSFORD HONEY LIQUEUR CRÈME BRÛLÉE

Recipe by Hannes Nel

5 large egg yellows
1 cup (250 ml) light brown sugar
1 tablespoon (25 ml) vanilla extract
2 cups (500 ml) fresh cream (alternatively use 1 cup - 250 ml - fresh cream and 1 cup - 250 ml - full cream milk with 3 heaped tablespoons dried milk and one heaped tablespoon coffee creamer) 

Method
Using a whisk or electrical blender beat all ingredients together until sugar is completely dissolved. Pour into 4-6 greased ramekins depending on size. Put ramekins in a baking pan. Fill baking pan halfway up the sides of the ramekins with boiling water and bake at 180°C for 45 minutes.

They are done when they are set on the outside edge, but jiggly (like jelly) at the centre. Pick up a ramekin and shake to see if the centres jiggle. If only the centre jiggles a little, it's done. If the whole thing is set, remove immediately - it'll be a little over done, but still delicious. If it's not done, just put it back in the water bath and check again in ten minutes. Once the custards are done, let them cool on a cooling rack to room temperature. This will let the custards finish cooking the centres on their own. Store in fridge overnight.

Pour a thin layer of light brown sugar over the top and gently melt sugar with kitchen blowtorch until it bubbles and changes colour. When hardened pour ½ - 1 teaspoon of Lourensford Honey Liqueur over the top and serve.

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