Save to your scrapbook
Coffee, Cinnamon and Caramel Brulèe
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
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 April 1998.