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
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.