Coffee creme brulee
Crack through the crisp, sugary coating to find a heart of pure coffee-infused gold.
1 cup(s), (250ml)
1 tbs, powder
Coffee cream liqueur
¼ cup(s), (55g)
- Preheat oven to 150°c. Place the skim milk and coffee powder in a small saucepan and heat over medium heat until the coffee has dissolved and the mixture is simmering.
- Meanwhile, whisk the liqueur, egg yolks and 2 tablespoons sugar in a bowl. Add the milk mixture and whisk until smooth. strain into a jug. Divide among two ⅔ cup (160ml) capacity heart-shaped ovenproof dishes.
- Place the dishes in a baking dish. Add enough boiling water to reach halfway up the sides of the dishes. Bake for 30-35 minutes or until just set.
- Set aside to cool to room temperature. Cover and place in the fridge until chilled and set. Sprinkle the remaining sugar over the custards. Preheat grill to high. Grill custards for 4 minutes or until sugar caramelises. Set aside for 5 minutes to stand.