Prep Time: 10 minutes

Cooking Time: 40 minutes

Ingredients

Batter

5 egg yolks, room temperature

2 ½ cups Bio Whipping cream

1/3 cup caster sugar

½ tablespoon Jacobs Gold Coffee

1 teaspoon vanilla essence

1/8 teaspoon salt

To Serve

6 tablespoons caster sugar

1. Preheat the oven to 160 degrees Celcius and place 6 ramekins or 6 oven proof mugs in a baking tray filled with water halfway to the top of the ramekins.

2. In a medium saucepan, combine the cream, coffee, vanilla essence and salt together over a medium heat until it starts to steam.  Remove from heat.

3. Combine egg yolks with sugar and whisk.  Pour warmed cream over whilst continuing to whisk in a steady stream to avoid egg yolks from scrambling.  Pour into ramekins and bake for about 30 – 35 minutes for every 1 inch of custard until sides have set whilst centers still move.  If you have a candy thermometer, the temperature at the centers should read 78 degrees Celsius.  Remove from oven and cool completely.  Refrigerate for at least 4 hours or overnight.

4. Before serving, sprinkle 1 tablespoon of caster sugar over each ramekin and place under oven grill until sugar has melted and starts to brown or use a blow torch.  Enjoy immediately!