Prep Time: 10 minutes
Cooking Time: 40 minutes
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
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!