| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Aldo & frie, New |
4 |
servings |
INGREDIENTS
| 500 |
ml |
Double cream; (17fl oz) |
| 5 |
tb |
Extra strong black coffee |
| 6 |
|
Egg yolks |
| 2 |
dr |
Vanilla essence; (2 to 3) |
| 3 |
tb |
Caster sugar |
|
|
Demerera sugar for sprinkling |
INSTRUCTIONS
Pre-heat the oven to 160°C/325°F/gas mark 3.
Place the cream and coffee in a large bowl and beat in the egg yolks,
vanilla essence and caster sugar. Pour into 4 x 10cm (4 inch) ramekin
dishes. Place the ramekins in a roasting tin lined with newspaper. Pour
enough hot water into the tin to come halfway up the sides of the ramekin
dishes. Cook in the oven for one hour until just set. Allow to cool, then
chill for at least 4 hours.
Pre-heat the grill to hot. Sprinkle an even layer of demerera sugar about
2mm (1/8 inch) thick over the custards. Place under the grill for 3-5
minutes until the sugar melts and caramelises. Leave to cool a little so
the caramel sets before serving.
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