THIS week’s tasty recipe comes from Ronnie Clark, head chef at Da Vinci’s restaurant in Livingston.
His espresso coffee creme brulée pudding would provide a sophisticated end to any dinner party.
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Espresso Coffee Creme Brulée
350 ml double cream
125 ml UHT milk
50ml espresso coffee
dash of Tia Maria
6 egg yolks
70g caster sugar
3 tablespoons demerara sugar
Preheat oven to 140°c gas mark 1
Lightly grease 6 ovenproof coffee cups or ramekins
Mix cream and milk and heat slowly in heavy saucepan to near boiling point, then stir in Tia Maria and coffee.
Beat the eggs in a large heat-proof bowl for two minutes on full power, pour in the coffee cream a little at a time whisking well, then whisk in all the caster sugar
Strain the mixture through a sieve
Pour the mixture into the cups or ramekins and bake for 45 minutes, remove from oven, the mixture will thicken on cooling, chill until required
To serve, sprinkle with demerara sugar and caramelise under very hot grill or preferably with blow torch, serve immediately