Amarula and Chocolate Creme Brulee - egg yolks

Method

• Preheat oven to 150 degrees C/300 degrees F. Put cream and vanilla pods in a pot and heat through but remove before it boils and put to one side.
• In a large bowl, whisk together egg yolks and sugar until the mixture is smooth.
• Then slowly blend in one cup of the warm cream vanilla mixture while whisking.
• Then take this mixture and add it to the rest of the hot cream and whisk well.
• Now here comes the tricky part split the mixture into two separate bowls.
• Mix the chocolate into the one and the Amarula liqueur in to the other.
• Now find a handy mate to help you fill the ramekins.
• You each take the same size ladle and from either side, simultaneously drizzle equal quantities of the two mixtures into the ramekins and voila!
• A two-tone cup of custard!
• Place these in a water bath (large pan filled with 3 -6 centimetres of hot water) and bake until set around the edges, but still soft in the centre, between 30 and 60 minutes.
• Take out of oven and leave in the water bath until cooled.
• Remove ramekins from water and chill for at least 2 hours.
• When youre ready to serve, sprinkle about 2 teaspoons of sugar over each custard and using a small blowtorch heat sugar until it caramelises.
• If you don't have a torch, place the ramekins under the grill until the sugar melts and then re-chill custards for a few minutes before serving.
• Very simple, very impressive and its smooth and just plain yummy!