Crème Brûlées comes in all kinds of guises these days, most of which I don't really care for much. Having said that, there's always one exception that disproves the rule and this is it - grown up, sophisticated and truly divine!
- 300ml carton whipping cream
- 100ml (3½fl oz) semi skimmed milk
- 2tsp Nescafé Espresso coffee powder
- 4 large egg yolks
- 6tbsp Carnation Condensed Milk
- castor sugar
- Preheat the oven to 150°C, 300°F, Gas Mark 2.
- Place the cream, milk and coffee powder in a saucepan and slowly bring to the boil.
- Meanwhile, in a large bowl, mix together the egg yolks and condensed milk.
- Remove the coffee cream from the heat and whisk into the egg yolk mixture.
- Pour into six ramekins, 7.5 x 4 cm (3 x 11„2 in), or similarly sized coffee cups.
- Carefully place the ramekins in a deep roasting tin and fill the tin with enough boiling water to come two thirds up the sides of the dishes.
- Cover with foil and bake for 40 minutes until just set.
- Remove from the oven and place the ramekins on a rack to cool. Chill well.
- To glaze the brûlée: Preheat the grill to its highest setting.
- Sprinkle a thin layer of caster sugar over each dish, ensuring the custard is covered.
- Place under the grill for about 5 to 6 minutes until the sugar has melted to a golden brown.
- Alternatively, use a cook's blowtorch. Cool slightly before serving.