Coffee Crème Brûlée

Laced with coffee liqueur, this is the perfect pick-me-up after dinner.

Hands-on time 20min, plus cooling and chilling. Cooking time about 35min. Serves 2

❤ 100ml (3½fl oz) double cream ❤ 100ml (3½fl oz) whole milk ❤ 1-1½tbsp coffee liqueur ❤ 2 large egg yolks ❤ 25g (1oz) caster sugar ❤ 1tbsp demerara sugar

1 Preheat oven to 140°C (120°C fan) mark 1 and put a shallow ovenproof serving dish with roughly 400ml (14fl oz) capacity on a baking tray.

2 Heat the cream and milk together in a small pan until nearly boiling – there should be small bubbles around the edges of the liquid. Take the pan off the heat and mix in the coffee liqueur, to taste.

3 In a medium heatproof bowl, mix together the egg yolks and caster sugar until combined. Gradually mix in the hot cream mixture, then strain into a jug.

4 Pour mixture into the serving dish and bake in the oven for 20-30min or until the custard is just set (tap the dish lightly – the custard should wobble seductively!) Allow to cool completely, then chill for at least 4hr.

5 To serve, preheat grill to medium. Scatter the demerara sugar over the chilled custard in an even layer, then grill for 2-3min or until the sugar has melted and caramelised. Cool and chill for 10min before serving.

PER SERVING 442cals, 5g protein, 34g fat (19g saturates), 25g carbs (25g total sugars), 0g fibre GET AHEAD Prepare to end of step 4 up to a day ahead and keep chilled. Complete recipe to serve.