Espresso Burnt Creams

Cooking time: 20 mins plus chilling time
Preparation time: -
Serves: 4
Vegetarian: Yes

In a pan heat the coffee with the cream, bring up to the boil then set aside off the heat for 5 minutes to allow the flavours to infuse. Pour the cream through a sieve into a clean pan
Meanwhile, whisk the egg yolks with the Plantation Reserve Sugar, then add the coffee cream and mix completely. Place over a low heat and cook, stirring, until the cream begins to thicken and coats the back of a spoon. Be careful not to boil the mixture at this stage
Pour the cream into little espresso cups or shot glasses and chill for at least 6 hours or overnight
Once the custards are set make the burnt topping; sprinkle 1 tablespoon of Plantation Reserve Sugar over each custard. Using a blow torch, ‘burn’ the sugar until it turns caramel and liquid. If you don’t have a blow torch place the custards under a very hot grill and cook until the sugar is caramel coloured and liquid, if using this method make sure the pots are heatproof
Return the burnt creams to the fridge to chill