Cappuccino Brûlé

Preparation info
    • Difficulty


Appears in

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.


For the Brûlé

  • 5 medium egg yolks
  • 75 g caster sugar
  • 230 ml


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