Serves 6
Ingredients
- 4 tbsp cold espresso coffee
- 2 tbsp cocoa powder
- 2 oranges, zest only
- 9 egg yolks
- 75g golden caster sugar, plus extra to brulée
- 450ml double cream
Method
- Preheat the oven to 140°C/Fan 120°C/Gas 1
- In a bowl, blend the espresso coffee with the cocoa powder and orange zest. Add the egg yolks and sugar and stir.
- Pour the cream over the espresso mix and stir well.
- Place a fine sieve on top of a large measuring jug and pour this mix through the sieve into the jug.
- Pour the mixture into 150ml coffee cups or ramekins, filling them to three-quarters full.
- Place the cups on a deep sided roasting tray and while the tray is in the oven, create a bain marie by pouring boiling water into the tray until it reaches half way up the side of the cups.
- Cook for about 40 minutes.
- To test if done, gently shake the tray. The brulees should be just set while still having a slight wobble in the centre.
- Remove from the oven and allow to cool. Chill for an hour or until firm.
- Sprinkle tops with the extra golden caster sugar. Use a blow torch or place under a really hot grill to brown.