Think of coffee as more than a shot of caffeine and use it as a full-flavoured ingredient in baking, desserts and cocktails.
Ingredients
| 300 ml | Cream (Main) |
| 100 ml | Milk, full cream |
| ½ | Vanilla pods |
| 1 stick | Cinnamon, small |
| ½ | Oranges, zest from |
| 100 ml | Coffee, strong (Main) |
| 6 | Free-range egg yolks (Main) |
| 60 g | Caster sugar |
| 1 sprinkle | Icing sugar, use a liberal amount to coat top of brulees |
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Directions
- Preheat oven to 150C. Into a saucepan add cream, milk, ½ a vanilla pod, a small stick of cinnamon and the zest of ½ an orange. Gently heat until almost boiling, remove from heat and add the strong coffee. Strain the mixture.
- Beat egg yolks with caster sugar until pale and thick. Add the cream mixture and strain into ovenproof coffee cups or ramekins (½ cup capacity).
- Place in an oven tray filled with boiling water (to half the height of the cups) and bake for 45 minutes or until they're just set. They will wobble in the middle like jelly.
- Remove from the oven tray, cool, cover and refrigerate overnight. To serve, dust cups liberally with icing sugar and blow torch or grill until caramelised.
