Ingredients: for 5 portions

• 500ml Cream
• 6 egg   Yolks
• 25g      Sugar
• 1/2       Vanilla pod
• 2cl       Amaretto
• 100g    Chocolate (Coverture)
• 30g       Pistachio nuts chopped

Heat up cream, vanilla pod and chocolate (chopped into small pieces), do not
boil, heat egg yolks and sugar in a bowl over a  hot water bath until creamy.

Add chopped pistachio nuts and Amaretto, take the vanilla pod out of the cream and chocolate, pour hot cream mixture into the egg mixture and
stir with a wooden spoon for a couple of minutes.   

Pour into ramekins.

Place ramekins in a water bath and cook in the oven in a water bath at approx 140 degrees C for 20 -25 mins. 

When cooked put brown sugar on top and
caramelize the sugar with a micro torch and you can serve the Brulee with fresh fruit.