White Russian crème brûlée
An indulgent, sophisticated way to end a meal.
MAKES 8 PREP 25 mins COOK 30 mins, plus chilling
✱ 75ml Kahlúa (coffee liqueur)
✱ 30ml espresso coffee granules
✱ 100g caster sugar
✱ 300ml double cream
✱ 200ml whole milk
✱ 2tsp cornflour
✱ 6 medium egg yolks
FOR THE TOPPING
✱ 30g caster sugar
YOU WILL NEED
✱ 8 x 100ml ramekins
✱ Large, deep roasting tin
1 Reserve 1tbsp Kahlúa and put the remaining 60ml in a pan with the coffee granules and 30g sugar. Bring to the boil and simmer for 5-8 mins, until thick and syrupy. Add the reserved Kahlúa, then decant to cool.
2 Wipe the pan clean and use it to gently warm the cream and milk, until steaming.
3 Heat the oven to 130C Fan/Gas 2. Whisk the remaining 70g sugar with the cornflour. Add the egg yolks and whisk until thick and creamy. Pour in the steaming cream mixture in a steady stream, stirring continuously. Mix in the cooled coffee syrup.
Strain the mixture through a
