Coffee Creme Brulée recipe

Oct 16 2008 by Debbie Spalding, West Lothian Courier

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.

Anyone who wants to send their recipes to the Courier can post them to 20-22 King Street, Bathgate, EH48 1AX or e-mail them to dspalding@s-un.co.uk.

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