For this coffee-flavoured dessert you need to use a set of ovenproof cups or dishes and, for best results, it must be prepared a day in advance.

Chocolate-coated coffee beans add a chic finishing touch.

Ingredients

• 1 litre fresh cream
• 100ml double-strength espresso
• 30ml Kahlúa or Tia Maria liqueur
• 12 large egg yolks
• 150g castor sugar
• 125ml brown sugar to caramelize
• Regular or chocolate-coated coffee beans for decoration

Method

1. Preheat the oven to 160°C

2. Lightly grease eight ovenproof cups or small ramekins and stand them on a baking tray.

3. Heat the cream in a heavey-based saucepan until scalding point.

4. Stir in the coffee and the liqueur.

5. Beat the egg yolks until pale and creamy in a mixing bowl.

6. Pour the hot mixture onto the egg yolks, whisking thoroughly.

7. Stir in the castor sugar.

8. Pour the mixture into the ovenproof containers.

9. Place the ramekins in a roasting pan lined with three sheets of newspaper.

10. Pour in hot water to come halfway up the sides of the ramekins.

11. Bake for about 45min or until the custards are set.

12. The custard should come away from the side of the cup but the centre should still be a bit wobbly.

13. Remove from the oven and allow to cool.

14. Chill the crème brûlées in the refrigerator overnight.

15. Prior to serving, sprinkle about 15ml of brown sugar evenly over the top of each custard and caramelise using a blowtorch or place the ramekins under the grill of a very hot oven.

16.Decorate with a few regular or chocolate-coated coffee beans.

17. Serve immediately.