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Coffee, Cinnamon and Caramel Brulèe
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The foil must only cover the ramekins loosely otherwise the crèmes will steam and not set properly. If you have one, use a blowtorch instead of a grill to caramelise the sugar. This dessert can be made a day in advance if well refrigerated and wrapped in cling film.
This recipe was first published in Wed Apr 01 01:00:00 BST 1998.