Transform classic creme brulee with this delicious boozy coffee and cream version.
- Preheat oven to 150C. Bring cream, milk and instant coffee almost to the boil in a saucepan over medium heat.
- Meanwhile, whisk Kahlua, the egg yolks and caster sugar in a heatproof bowl until well combined.
- Whisk the cream mixture into the egg mixture. Strain into a jug. Divide among four 185ml ovenproof ramekins.
- Place ramekins in a roasting pan. Add boiling water to reach halfway up sides. Bake for 35 mins or until just set.
- Cool slightly. Cover. Chill for 4 hours or until set. Sprinkle raw sugar over the custards. Use a blowtorch to caramelise.
You may need it
Store Spice Organizer
Food Storage Container Set
Cutting Board Set