Coffee-flavoured crème brûlée

Preheat the oven
to 110°C. Grease 6 ramekins with nonstick 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 mixture.

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 the ramekins 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.