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    Coffee, Cinnamon and Caramel Brulèe

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    Coffee, Cinnamon and Caramel Brulèe

    Serves: 4


    • 1 cinnamon stick, crushed
    • 40 Waitrose Continental coffee beans, crushed
    • 100g caster sugar
    • 350ml milk
    • 350ml double or whipping cream
    • 8 medium egg yolks
    • 4tbsp unrefined brown sugar


    1. Place the cinnamon, coffee and half the caster sugar in a pan and cook gently until light caramel in colour.
    2. Meanwhile, gently heat the milk and remaining caster sugar. Slowly add to the caramel.
    3. Bring to the boil, ensuring all the caramel has dissolved and then whisk in the cream. Allow it to cool completely.
    4. Whisk the egg yolks and pour over the cream mixture, beating well.
    5. Strain the mixture through a fine sieve into 4 large ramekins.
    6. Place in a bain-marie with water two-thirds up the sides. Cover loosely with foil and place in a preheated oven 150°C, gas mark 2 for 15 minutes.
    7. Remove the foil and cook for a further 15-20 minutes. The crème should be just set and trembling in the centre.
    8. To serve, spoon the brown sugar over the ramekins. Place the ramekins in a bain-marie with ice and place under a preheated grill until caramelised.

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    Cook's tips

    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.


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