Coffee and mascarpone crème brûlée

Using mascarpone in place of the usual cream, these are decadent and very easy to prepare. If you do not have a cook’s blowtorch, do invest in one – to create the classic crèmes brûlée caramel topping. Most kitchen shops and stores with a good cookware department now stock them.

SERVES 6

250ml milk

250g mascarpone

65g caster sugar

50g roasted coffee beans, finely crushed, plus 6 whole beans

4 egg yolks

30g demerara sugar

6 mint sprigs (optional)

In a small pan over a gentle heat, slowly heat the milk, mascarpone and 15g of the caster sugar, stirring from time to time with a small balloon whisk. As soon as it comes to the boil, remove from the heat and add the crushed coffee beans. Mix well, then cover the pan with cling film and set aside to infuse and cool slightly.

Using a small balloon whisk, mix the egg yolks with the remaining 50g caster sugar in a small bowl, then whisk well until it reaches a light, almost airy, ribbon consistency.

When the milk and mascarpone mixture has cooled to about 80°C, fold it gently into the egg yolk mixture. Set aside to cool, stirring with a spatula from time to time. Once cooled, cover with cling film and chill in the fridge for at least 12 hours.

To cook the crèmes, preheat the oven to 95°C/Gas lowest setting.

Place 6 crème brûlée moulds, about 11cm across the top, 9cm at the base and 2.5cm deep, on a baking sheet. Strain the chilled mixture through a fine chinois into a jug and pour it evenly into the moulds. Place in the oven and cook for 25 minutes.

Remove from the oven, leave to cool, then chill in the fridge for at least a couple of hours.

To finish, stand the crèmes brûlée dishes on your work surface and sprinkle a fine layer of demerara sugar evenly on top of each. Wave a cook’s blowtorch over the surface to melt the sugar and create a fine layer of light caramel.

Stand each crème brûlée dish on a plate and place a whole coffee bean on top. Finish with a mint sprig, if you like.