Tant Sannie Mini Creme Brulee'


  • 5 large egg yolks
  • u00bc cup granulated
  • sugaru00a0
  • 1 whipping cream
  • u00bc cup Tant Sannie
  • 1 tsp vanilla paste


Pre-heat the oven to 150* celcius
Make sure ingredients are at room temperature before using.

u2022 In a bowl mix together the egg yolks and sugar until creamy and pale golden in colour
u2022 Add the cream and mix well, followed by the Tant Sannie liqueur and vanilla paste and
blend well, strain into another bowl to remove any air bubbles
u2022 Pour into mini ramekins and place in a baking dish. Carefully fill the dish with boiling water
so that the water comes up u00be of the way to the top of the ramekins. Bake until set, about 40
u2022 Carefully remove the pan from the oven and leave to cool
u2022 Remove the ramekins and place in the fridge until set, bout 1 hour
u2022 Before serving sprinkle about 2 tsp of sugar over each top and met the sugar with a small
blow torch, or place under the grill until melted
u2022 Allow the sugar to harden
u2022 Serve as is or with spoonfuls of vanilla ice-cream