Gordon Ramsay's Espresso Coffee Crème Brulee

Ingredients:
350ml double cream
125ml whole milk (preferably UHT)
50ml double strength espresso coffee
1 Tbsp Kahlua or Tia Maria (optional)
6 large free-range egg yolks
75g caster sugar
2 Tbsp demerara sugar, to caramelise top of crème brulee

Method:

1. Preheat the oven to 140°C. Lightly grease 6 ovenproof ramekins and stand them on a baking tray.
2. Put the cream and milk in a heavy-based saucepan and heat slowly to scalding point, then stir in the espresso coffee and liqueur, if using.
3. Beat the egg yolks in a large heatproof bowl until pale and creamy.
4. Pour the hot steaming coffee cream on to the egg yolks, a third at a time, whisking well. Then whisk in the caster sugar.
5. Strain this liquid through the fine-mesh sieve into a jug.
6. Pour the mixture into the ramekins, dividing it equally. Bake for about 45 minutes until custards are very lightly set on top. To test, tilt one of the cups slightly: the custard should come away from the side of the cup and the centre should still be slightly wobbly.
7. Remove from the oven and allow to cool; the mixture will thicken on cooling. Chill until required.
8. When ready to serve, sprinkle a teaspoon of demerara sugar evenly over the surface of each custard and caramelise with a blow-torch.
9. Serve immediately.

Serving Size : Serves 6