Recipe

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• 5 egg yolks
• 125 g caster sugar
• 350 ml double cream
• 100 ml whole milk
• 60 ml instant coffee granules
• 100 ml double cream
• 45 ml whole milk
• 3 -5 drops vanilla essence
• cocoa powder or ground cinnamon
• 4 pieces fudge, rolled in
• brown sugar

• 1 Pre-heat the oven to 140C or 275 degrees F.
• 2 Make the brulée by warming the double cream, milk, coffee and half the sugar in a pan.
• 3 Add the other half of the sugar to the egg yolks and whisk.
• 4 Once the cream and milk are hot, pour onto the egg mixture and whisk well.
• 5 Pour through a sieve to make sure it is smooth.
• 6 Ladle the mixture into 4 coffee cups and place in an oven tray.
• 7 Gently pour boiling water into the tray until it comes half way up the cups.
• 8 Put them into the oven carefully for around 40 minutes until just set.
• 9 Pour the milk into the cream, add the vanilla and whisk or blitz with a hand blender until frothy.
• 10 Spoon on top of the coffee brulee.
• 11 Sprinkle with cocoa or cinnamon and serve on a saucer with a spoon and two cubes of sugar coated fudge.