Mochachino Brûlée

Name: Mochachino Brûlée
Yield: Serves 4
Ingredients: 75 g (2¾ oz) caster sugar; 250 ml (9 fl oz) milk; 4 egg yolks; 3 tbsp brown sugar; 125 ml (4 fl oz) double cream, semi-whipped; 1 tsp flour; 1 tsp cornflour; a tablespoon or so of cocoa powder; 100 g (3½ oz) good-quality dark chocolate, chopped, or chocolate buttons; 20 g (¾ oz) cocoa powder; 10 g (¼ oz) ground coffee; 250 ml (9 fl oz) double cream; 1 small egg yolk; 15 g (½ oz) caster sugar; 75 ml (2½ fl oz) milk

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Simple Art of Marrying Food and Wine

By Malcolm Gluck and Mark Hix

Published 2005

About

YOU’VE PROBABLY HAD ONE OF THESE CHOCOLATEY COFFEES, or at least seen it on the menu in a coffee chain. This is a more solid, eggy version - a bit like a chocaholic’s crème brûlée with cream on top.

Ingredients

4 egg yolks
75 g (2¾ oz) caster sugar

Method

Preheat the oven to 150°C/300°F/Gas mark 2. Whisk together the egg yolks and sugar. In a saucepan, mix the milk, cream, coffee, and cocoa powder, and bring to the boil. Add the chocolate and stir until dissolved. Add this to the egg mixture and stir well. Pour it t