Coffee-flavoured crème brûlée

Preheat the oven to 110°C.
Grease 6 ramekins with
non-stick spray. Put a tea
towel in an ovenproof dish
and bring a kettle of water
to the boil.

1 Heat the cream in a
saucepan until just
before boiling point.
Remove from the heat
and stir in the coffee
granules.

2 In a mixing bowl, whisk
the egg yolks and sugar
together. Continue whisking while slowly adding
the cream and coffee.

3 Return the mixture to
the saucepan and heat
over low heat, stirring continuously with a wooden spoon (the mixture
should never boil). Keep
stirring until slightly
thickened.

4 Divide the mixture
among the ramekins and
arrange on the tea towel
in the ovenproof dish.
Pour boiling water over
the tea towel in the dish
– the water shouldn’t
come further than halfway up the sides of the
ramekins.

5 Carefully put the dish in
the oven and bake for
25-30 minutes or until
the custard has set but
still has a wobbly bit in
the middle the size of
a R5 coin.

6 Remove the ramekins
from the dish and allow
to cool, then transfer to
the fridge and chill for
about 2 hours or until
set.

7 TO FINISH Sprinkle the
castor sugar on top and
use a blowtorch to caramelise the sugar. Serve
immediately