Name: Rich mocha crème brûlée
Yield: 6 servings
Cuisine: Bake
Ingredients: 70.00 g white sugar granulated; 10.00 ml nescafé instant coffee granules; 600.00 ml cream fresh; 4.00 eggs extra-large, yolks only; 7.00 ml vanilla essence; 120.00 g white sugar granulated

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Ingredients (6)

MOCHA CRÈME

70.00 g	white sugar — granulated
10.00 ml	nescafé instant coffee granules
600.00 ml	cream — fresh
4.00	eggs — extra-large, yolks only
7.00 ml	vanilla — essence

CARAMEL SHARDS

120.00 g

white sugar — granulated

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Method:

MOCHA CRÈME: Mix sugar and coffee. Heat fresh cream in top of a double boiler, or a bowl placed over simmering water. Stir sugar and coffee mixture into cream until well dissolved.
Whisk egg yolks until thick, pale and creamy. Pour hot cream mixture into egg mixture and stir well. Stir in vanilla essence.
Strain and pour into a greased 1 litre (4 cup) ovenproof dish. Place in a larger ovenproof dish and pour in enough water to come halfway up sides of pudding dish.
Bake at 140 ºC for 45 to 60 minutes, or until barely set. Remove from oven, cool in water bath, then refrigerate until set.
CARAMEL SHARDS: Melt sugar in a saucepan over low heat. Do not stir.
Pour melted sugar in a very thin layer onto well-greased foil and allow to set. Break caramel up into shards and remove foil.
TO SERVE: Spoon into dessert plates or glasses, or demitasse cups, and decorate with caramel shards.