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GORDON RAMSAY'S ESPRESSO COFFEE CREME BRULEE

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Serves: 6

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This is one of my regular dinner party puddings that is always well received. It is from Gordon Ramsay's award winning "Just deserts" book. This recipe serves 6.

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Ingredients

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For the brulee

  • 350 ml double cream
  • 125 ml full fat milk
  • 50 ml espresso coffee (double shot)
  • 1 tablespoon Tia Maria (optional)
  • 6 large egg yolks
  • 75 grams caster sugar

For the to serve

  • 2 tablespoons demerara sugar (to caramalize)
  • chocolate coated coffee beans (optional)

Method

  1. Preheat the oven to 140C, Gas 1. Lightly grease 6 ovenproof coffee cups and stand them on a baking tray.
  2. Put the cream and milk in a heavy-based saucepan and heat slowly to scalding point, then stir in the espresso coffee and liqueur, if using.
  3. Beat the egg yolks in a large heatproof bowl until pale and creamy. Pour the hot steaming coffee cream on to the egg yolks, a third at a time, whisking well. Then whisk in the caster sugar. Strain this liquid through the fine-mesh sieve into a jug.
  4. Pour the mixture into the coffee cups, dividing it equally. Bake for about 45 minutes until custards are very lightly set on top. To test, tilt one of the cups slightly: the custard should come away from the side of the cup and the centre should still be slightly wobbly. Remove from the oven and allow to cool; the mixture will thicken on cooling. Chill until required.
  5. When ready to serve, sprinkle a teaspoon of demerara sugar evenly over the surface of each custard and caramelise with a blow-torch. Serve as soon as possible, with a few chocolate coffee beans if you like.

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