Preheat the oven to 200°C.Toss the cream and vanilla pod in a pot and heat through but remove from the heat before it boils and put to one side. You want a gentle simmer.In a large bowl, whisk together the egg yolks and sugar until the mixture is smooth.Now slowly blend in one cup of the warm cream vanilla mixture while whisking. Add this mixture it to the rest of the hot cream and whisk well – don’t forget to remove the vanilla pod. This would be like biting on an elachi pod when eating. Now here comes the tricky part. Pay attention.Divide the mixture between two separate bowls and mix the chocolate into the one and the Amarula liqueur in to the other. Enlist the services of a good mate to help you fill the ramekin.You each take the same size ladle and from either side, simultaneously drizzle equal quantities of the two mixtures into the ramekins – and you are a legend. A two-tone cup of custard!Place the ramekins in a large pan filled with 3-6 cm 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. You could pop these puppies in a baking tray and cover the baking tray creating your own oven.When you’re ready to serve, sprinkle about 2 teaspoons of sugar over each custard, using a small blowtorch, heat the sugar until it caramelises and gets nice and golden. For the braai fundies add your sugar and hold the ramekin underneath the braai bottom against the base and watch that sugar caramelise.If you don’t have a torch, place the ramekins underneath a very hot grill until the sugar melts and then re-chill the custards for a few minutes before serving. Very simple, very impressive and it’s oh so smooth and just down right filled with lip-smacking goodness.Recipe reprinted with permission of Sherwyn Weaich.To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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