Mocca crème brûlèe

Slowly heat the cream, white sugar, instant coffee powder and cinnamon together. Remove from the heat and leave to cool. Remove the cinnamon and add the vanilla essence. Preheat the oven to 170 ºC. Arrange 10-12 ovenproof ramekins in an oven pan lined with a tea towel and pour enough boiling water in the pan to cover the base. Beat the egg yolks and 1 egg until light and gradually beat in the cream mixture. Divide the custard mixture between the ramekins and bake for about 55 minutes or until the custard has just set. Remove the ramekins from the pan and place in the fridge. When cold, sprinkle with a layer of white sugar, ensuring the entire surface is covered. Return the ramekins to the refrigerator and chill for at least another 4 hours, but preferably overnight. Heat the oven grill and arrange the ramekins on a baking sheet. Grill until the sugar has caramelised, taking care not to burn the caramel or to allow the custard to become hot. Return the ramekins to the refrigerator and chill for an hour before serving.
Makes 10-12 small crème brûlèes.