Cappuccino Brûlé

Name: Cappuccino Brûlé
Cuisine: French
Ingredients: 8 tbsp demerara sugar; 5 medium egg yolks; 75 g caster sugar; ½ split vanilla pod or 2 drops of vanilla essence; 230 ml double cream; 15 g instant coffee; 150 ml milk; 30 g caster sugar; 1 medium egg yolk; 250 ml double cream, semi-whipped; 230 ml milk; 10 g cornflour; 15 g ground coffee; 10 g plain flour

Preparation info

Difficulty
Easy

Appears in

The Ivy

By AA Gill and Mark Hix

Published 1997

About

Not the easiest of desserts to make but once it is assembled it is simple to serve and can be made a day in advance.

Ingredients

For the Brûlé

5 medium egg yolks
75 g caster sugar
230 ml

Europe
France
Dessert
Vegetarian
Mediterranean

Method

Pre-heat the oven to 150°C/gas mark 2.

Make the Brûlé first. Whisk together the egg yolks and sugar. Then in a saucepan mix the cream and milk with both the coffees, and bring it to the boil. Add this to the egg mixture and stir well. Pour it through a fine strainer to remove t