Break through the thin caramel layer and dive into the smooth and silky espresso spiked creme custard underneath. Simple and elegant this is like the best coffee and best pudding you’ve ever had combined and is the perfect end to a meal.
I used to think that you could never beat the classic vanilla Creme Brûlée but I have to put this on an equal standing and believe me I don’t say that lightly! I like to serve this in small coffee cups as I think it looks great. Don’t use really fine porcelain ones as they need to be able to go into the oven without cracking, but if you are worried use ramekins instead. You can make the creme several days in advance (Stage 11) and finish them off by just before serving which makes this an easy entertaining dessert