Crème Brûlées comes in all kinds of guises these days, most of which I don't really care for much. But, having said that, there's always one exception that disproves the rule, and this is it grown up, sophisticated and truly divine!
- 300 ml carton whipping cream
- 100 ml semi skimmed milk
- 2 tsp Nescafé Espresso coffee powder
- 4 large egg yolks
- 6 tbsp Carnation Condensed Milk
- caster sugar
- Preheat the oven to 150C, 300F Gas Mark 2.
- Place the cream, milk and coffee powder in a saucepan and slowly bring to the boil.
- Meanwhile, in a large bowl, mix together the egg yolks and condensed milk.
- Remove the coffee cream from the heat and whisk into the egg yolk mixture.
- Pour into six ramekins, 7.5 x 4 cm or similarly sized coffee cups.
- Carefully place the ramekins in a deep roasting tin and fill the tin with enough boiling water to come two thirds up the sides of the dishes.
- Cover with foil and bake for 40 minutes until just set.
- Remove from the oven and place the ramekins on a rack to cool. Chill well.
- To glaze, preheat the grill to its highest setting.
- Sprinkle a thin layer of caster sugar over each dish, ensuring the custard is covered.
- Place under the grill for about 5 to 6 minutes until the sugar has melted to a golden brown.
- Alternatively, use a cook's blowtorch. Cool slightly before serving.
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