- 200ml Double cream
- 70ml Whole milk
- 35ml Strong espresso
- 1 Tbls Tia Maria
- 4 Large egg yolks (free range)
- 50g Caster sugar
Set the oven to 140C. add the cream and milk to a heavy bottomed pan and heat slowly until almost boiling, add the coffee and Tia Maria. In a seperate bowl beat the egg yolks until pale and creamy. Pour the hot mixture over the eggs a third at a time, whisking throughout. When done whisk in the caster sugar and transfer to a jug through a fine sieve.
Lightly grease your coffee cups or ramekins and place on a baking tray. Pour the mixture into each cup and bake for 45 mins until cooked. In order to test the custard should come slightly away from the edge but still wobble. Leave to cool before serving as the mixture will thicken.
To serve sprinkle demerara sugar over the top and blowtorch or place under a very hot grill until melted.