How do we take our coffee? As a dessert – thanks to this delish new recipe from Darina Allen’s latest book
Coffee crème brûlée
Serve this icy cold in one large dish with nougatine biscuits as an extra treat or even ladyfingers.
4 large or 5 small organic, free-range egg yolks
40g caster sugar
1½ tablespoons Camp coffee essence
200ml whole milk
200ml double cream
8 teaspoons demerara sugar
Preheat the oven to 150ºC/gas mark 2.
Whisk the egg yolks with the caster 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, and pour in enough boiling water to come halfway up the side of the dish. 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 crème brulée is already very rich, but you could serve it with a little pouring cream, if you wish, and some nougatine biscuits or ladyfingers.
One Pot Feeds All by Darina Allen, published by Kyle Books, is out now priced £20