350ml double cream
125ml whole milk (preferably UHT)
50ml double strength espresso coffee
1 tablespoon Kahlua or Tia Maria (optional)
6 large free-range egg yolks
75g caster sugar
To serve: 2 tablespoons demerara sugar, to caramelise chocolate-coated coffee beans (optional)
Serving Size : Serves 6
METHOD
- Preheat the oven to 140°C, Gas 1. Lightly grease 6 ovenproof coffee cups and stand them on a baking tray.
- 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.
- 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.
- 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.
- 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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