The best of brulee
Cook up a mean Cappuccino Brulee with this recipe from Christina Duguid, pastry chef at Marriott West India Quay's Curve restaurant.
500ml double cream
500ml milk
12 egg yolks
2 whole eggs
125g caster sugar
35g ground coffee
Method
Boil the double cream and milk with freshly ground coffee.
In a separate bowl mix together egg yolk, whole egg and sugar. Pour hot liquid over egg mix and blend together. Strain and pour into ramekins.
Place in a pre-heated oven at 100C and bake for approximately an hour or until set. Chill and caramelise before serving.
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