🧾 Ingredients

For the custard:

• 500 ml heavy cream (35%)

• 100 ml whole milk (≈103 g)

• 1 tablespoon instant espresso powder

  (or 30 ml strong espresso + 70 ml milk)

• 6 egg yolks

• 65 g granulated sugar

• 1 pack (8 g) Dr. Oetker vanilla sugar

• 1 pack (0.2 g) powdered vanilla extract

• 2 tablespoons (30 ml) Amarula liqueur

For the topping:

• 6 teaspoons demerara or white sugar (for brûlée crust)

👨‍🍳 Step-by-Step Instructions

1. Preheat the Oven

• Turn on your Bosch oven.
• Select fan-assisted mode (🌀) — this ensures even heat circulation.
• Set temperature to 140°C.
• Let it preheat while you prepare the custard.