Cappuccino Brulee Recipe

Ingredients:

400ml milk

400ml double cream
20g ground coffee
12g instant coffee
120g caster sugar
140g egg yolk

Method:

Pre heat the oven to 100 degrees C ½ fan. 

Bring the milk and cream to the boil.  Remove from the heat and infuse the coffees for 20 minutes.  Whisk the egg yolk and sugar together and the temper the hot infused liquid into the egg mixture.

Pass through a fine sieve, and then pour them into individual ramekins.

Cook in the oven on 100 degrees C with ½ fan for 45-55 minutes in a bain-marie. When set cool them in the chillier.

For the topping

75g smooth pastry cream mixed with 25g whipped cream

To serve pipe the topping onto the cooked Brulee and then sprinkle with demerara sugar and glaze with a blow torch. Dust with cocoa powder and icing sugar to finish. 

Bon Appétit