What could be classed as the most indulgent, exceptionally rich, but delicious dessert? Decadent chocolates, thick creamy sauces, and tempting tortes all spring to mind. And here’s another to add to the list – a naughty creme brulee with the faintest touch of kahlua that will tempt every guest at your dinner party – even the most strict teetotaler!
5 egg yolks
2 tablespoons castor sugar
1 teaspoon kahlua
2 cups thickened cream
soft brown sugar
1. Preheat oven to 160 c
2. Grease 6 ‘half-cup’ ramekins.
3. Beat together egg yolks, sugar and vanilla until thick.
4. Heat cream in a saucepan.
5. Pour cream into egg mixture, constantly whisking.
6. Pour mix into top of a double boiler over simmering water.
7. Whisk mix until thickened.
8. Pour mix into ramekins.
9. Place ramekins into a large baking dish. Pour boiling water into the dish (until reaching half way up the sides of the ramekins). Now the water gives off an indirect heat to the brulees. Leave for 20 minutes.
10. Chill the ramekins for approx. 1 hour.
11. Remove from fridge and allow to sit for a moment to take a little of the chill off.
12. Dust the top of each brulee with the brown sugar.
13. Place under a very hot grill for several seconds to allow the sugar to caramelise. (If you’re an avid cook with all sorts of kitchen appliances at hand, a mini blow-torch will do the same job as the hot grill).