Really good coffee crème brûlée made with Feels Good Organic espresso from ST ALi
Ingredients
- 180ml ST. ALi Feels Good Organic espresso
- 600ml cream (not thickened)
- 150g caster sugar
- 7 egg yolks
Method
1. Turn your oven to 150°C with no fan.
2. Pour the cream into a small saucepan and warm it over a medium low heat, you want to get the cream hot, but you do not want to boil it.
3. In a bowl, whisk together the egg yolks and 100g castor sugar until the sugar has dissolved.
4. Next, add the espresso and whisk.
5. Start slowly pouring in a quarter of the hot cream starting slowly and whisk, then slowly add in the rest whilst whisking (if you do this too fast, you will scramble the egg yolks).
6. Place an oven tray, at least 3cm deep, into the oven and place 6 ramekins on top.
7. Pour the coffee cream mixture into the ramekins evenly.
8. Pour hot water on the oven tray, so the bottoms of the ramekins are partially submerged.
9. Cook this at 150°c for 30-35 minutes, or until you have a slight jiggle.
10. Remove from the oven and let cool at room temperature for 1 hour before you place them in the fridge for 4 hours or overnight.
11. When you’re ready to serve, sprinkle over some castor sugar and brulee with a blowtorch.
12. Serve with pistachio biscotti and enjoy!