| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Aldo & frie, New |
4 |
Servings |
INGREDIENTS
| 500 |
|
Double cream, 17fl oz |
| 5 |
T |
Extra strong black coffee |
| 6 |
|
Egg yolks |
| 2 |
|
Vanilla essence, 2 to 3 |
| 3 |
T |
Caster sugar |
|
|
Demerera sugar for |
|
|
sprinkling |
INSTRUCTIONS
Pre-heat the oven to 160øC/325øF/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. Converted
by MC_Buster. Converted by MM_Buster v2.0l.
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