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Creme brulee
Harry Weir assisted by Brian Clarke

Espresso coffee crème brûlée

A wonderful twist on a French classic.



  • 300ml/10fl oz pouring cream
  • 100ml/3.5fl oz espresso coffee
  • 4 egg yolks
  • 110g/4oz caster sugar
  • 2 tablespoons brown sugar
  • Shortbread biscuits, to serve


  1. Put the cream into a small saucepan and bring it to the boil. Once boiled, add the coffee. Whisk the egg yolks and sugar together until they are light and creamy.
  2. Pour the boiled cream and coffee mixture in on the whisked eggs and sugar and whisk well until properly combined. Allow to rest for a few minutes until the froth settles or, alternatively, scoop the froth off.
  3. Choose 4-6 ovenproof coffee cups or bowls. Preheat oven to 150ºC/300ºF/ gas mark 2. Carefully pour the egg custard into the ramekins.
  4. Place the cups in a deep roasting tray and fill it with water about half-way up the side of the ramekins. Bake for approximately 35-45 minutes until set but still containing a slight wobble. Allow to cool down and then refrigerate until required.
  5. Glaze with a little brown sugar and then pop them under the grill or glaze with a chef’s blowtorch and serve with some shortbread biscuits.

Recipe by Edward Hayden