Soft as velvet, creamy, satisfyingly long in the mouth and full of flavour – I can happily eat two of these unctuous creams…
180g (scant 1 cup) caster (superfine) sugar
250ml (1 cup) milk
100ml (scant ½ cup) double (heavy) cream
15g (1½ tbsp) instant coffee granules or powder
3 eggs
2 egg yolks
40g (3¼ tbsp) soft brown sugar, to caramelise (optional)
Have ready 6 little ovenproof pots, about 5cm (2in) in diameter and 6cm (2½in) deep.
Put 100 g (½ cup) caster sugar in a small heavy-based pan and melt over a medium heat, stirring with a wooden spoon until it is liquid and turns a pale caramel colour. Immediately pour into the pots and rotate them to coat the insides with the hot caramel, using a cloth to protect your hands. Leave to cool completely. Preheat the oven to 120ºC/250ºF/Gas ½.
Combine the milk, cream, coffee and 50 g (¼ cup) sugar in a saucepan and gently bring to the boil, stirring to dissolve the coffee. Whisk the eggs, yolks and remaining sugar in a bowl for 1 minute. Pour the boiling milk on to the egg mixture, whisking as you go.
Divide the mixture between the caramel-lined pots. Stand them in a deep ovenproof dish lined with greaseproof paper and pour in hot (not boiling) water to come about halfway up the sides. Cook in the oven for 45 minutes, or until a thin-bladed knife tip inserted into the centre of a custard comes out clean. If necessary, cook for an extra 5 – 10 minutes. Place the pots on a wire rack to cool, then refrigerate for several hours.
I like to caramelise the creams before serving. To do this, sprinkle the tops with the brown sugar and caramelise with a cook’s blowtorch for a few seconds. If you prefer, simply unmould the creams on to plates – the caramel will run out as you do so.