Rich mocha crème brûlée

Fairlady
6 servings

By Food24 November 03 2009
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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.



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