Amberley Noblesse Brulée

Enjoy with Amberley’s dessert wine, the 2008 Amberley Noblesse.

125 mls Amberley Noblesse, botrytis sauvignon blanc
500 mls single cream
8 egg yolks
120 grams castor sugar
1 vanilla pod

Method

Cream egg yolks with sugar. Heat cream, Noblesse & vanilla pod,
bring just to the boil. Take off heat, score the vanilla pod add 1/3
cream mix to egg yolks & stir. Now add the rest of the cream to
the egg mixture and stir on low heat. Skim the top to remove any
foam. Carefully pour into 125 ml ramekins and place into a bain
marie. Cover with grease proof paper & then foil. Bake 160c for
50 min.
Remove from water & refrigerate until set. Torch surface just prior
to serving.
Makes 6 ramekins