Cappuccino crème brûlée

Serves 4

Prep time 12 hrs, 20 mins

Cook time 25 mins

Difficulty easy

Ingredients

600ml carton pure cream

½ cup milk

1 vanilla bean, split and seeds scraped

3 tsp instant coffee granules

8 egg yolks

½ cup caster sugar

Extra 1/3 cup caster sugar

Whipped cream, grated chocolate and shortbread biscuits, to serve

Method

Preheat oven to 150°C (fan-forced). Place four ovenproof ramekins or coffee cups (250ml capacity each) in a deep roasting pan. Place cream, milk and vanilla bean and seeds in a medium saucepan. Stir over medium heat until hot, but don’t boil. Stir in coffee granules until dissolved. Remove from heat and stand 5 minutes to infuse.

Whisk egg yolks and sugar in a large heatproof bowl until smooth. Strain hot cream through a fine sieve into a large jug. Gradually whisk hot cream mixture into egg yolk mixture until smooth, then divide evenly among ramekins.

Pour enough boiling water into the pan to come halfway up the side of ramekins. Bake for 20 to 25 minutes, or until just set, with a slight wobble in the centre. Remove pan from oven, then remove ramekins from water bath. Cool to room temperature, then refrigerate overnight.

Just before serving, sprinkle 1 tbsp sugar over each custard and use a kitchen blow torch to caramelise sugar until golden brown. Stand until set.

Top brûlées with cream, scatter with grated chocolate and serve with shortbread biscuits.