Transform classic crème brulee with this delicious boozy coffee and cream version.
- 300ml pouring cream
- 250ml (1 cup) milk
- 1 tablespoon St Remio Intense Beans, ground.
- 2 tablespoons Kahlua
- 5 egg yolks
- 70g (1/3 cup) caster sugar
- 1 tablespoon raw caster sugar
Preheat oven to 150C. Bring cream, milk and 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.