Coffee crème brulée
Serve this icy cold in one large dish with nougatine biscuits as an extra treat or even ladyfingers.
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
50
MINUTES
Ingredients
4 large or 5 small organic, free-range egg yolks
40g caster sugar
1½ tbsp Camp coffee essence
200ml milk
200ml cream
4 dessertspoons demerara sugar
Method
Whisk the egg yolks with the sugar in a mixing bowl until well combined. Add the coffee and whisk again. Pour in the milk and cream and whisk gently to combine.
Pour the mixture through a nylon sieve into a 19cm round ovenproof dish, approx. 4.5cm deep. Put the dish in a bainmarie of hot water and bake for 45–50 minutes until just set, but still slightly wobbly in the centre.
Sprinkle lightly with demerara sugar: it should be a thin layer, so tip off any excess if necessary. Glaze with a blowtorch.
Coffee creme brulee is already very rich, but you could serve it with a little pouring cream if you wish and some nougatine biscuits or ladyfingers.
Taken from One Pot Feeds All by Darina Allen. Published by Kyle Books.
