Amarula Crème Brûlée

Amarula Crème Brûlée: A silky dessert for your guests. Image: Pexels.

Amarula Crème Brûlée: Add a South African flavour to a delicate dessert

Show off your culinary skills with this easy step-by-step recipe.

Amarula Crème Brûlée

Amarula Crème Brûlée: A silky dessert for your guests. Image: Pexels.

Every South African knows the joy of sipping slowly on Amarula Cream Liqueur. How about using this much-loved liqueur to add a delicious flavour to Crème Brûlée? This is exactly what this recipe brings you – a combination of Amarula Cream Liqueur and Crème Brûlée.

Tips when preparing Amarula Crème Brûlée

Crème Brûlée is a bit of a tricky dessert to prepare but if you follow these steps carefully, your dessert will come together beautifully. together. When mixing the sugar and egg yolks together, you can add the Amarula Cream Liqueur with it that delicious South African flavour. This is also where you can experiment with alternative flavours.

When removing the hot cream from the stove and adding the egg mixture, make sure you add the egg very slowly. This is a crucial step where you need to be careful that the eggs do not curdle.

Crème brûlée is basically burned cream and consists of a flavour-packed custard topped with a thin layer of caramelised sugar. Each bite through the hardened, crispy top into the velvety custard is an experience of taste.  With Amarula Cream Liqueur it is better than ever before.

Prepare this silky dessert for your guests and you will be seen as the culinary queen.

Amarula Crème Brûlée Recipe

5 from 1 vote
Recipe by Irene Muller Course: DessertCuisine: FrenchDifficulty: Easy
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  • 1 litre double cream

  • 250 ml sugar

  • 11 egg yolks

  • 100 ml Amarula Cream Liqueur


  • Slowly bring the cream to boiling point.
  • Mix the sugar, egg yolks and Amarula Cream Liqueur together.
  • Take the cream off the heat and add slowly to the egg mix.
  • Set the oven on 125°C.
  • Pour the brûlée mix into ramekins, then place them into a bain marie in the oven and bake for 1 hour.
  • To serve, let them cool, and then sprinkle with sugar. You can use a blow torch to caramelise the sugar.


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