Cappuccino Crème Brule

Ingredients:

500ml /17fl ozs double cream
1 vanilla pod
15g / ½oz Nescafe instant coffee
8 egg yolks
150g / 5oz sugar

1. Pour the cream into a large saucepan. Split the vanilla pod and scrape some of the seeds into the cream along with the vanilla pod.

2. Bring to the boil then add the coffee and dissolve.

3. Whisk the egg yolks and sugar together. Once the coffee has dissolved, pour the coffee cream mixture over the whisked eggs and sugar, mix thoroughly.

4. Pour into a clean pan and return the mixture to the heat until it begins to thicken. Do not allow to boil.

5. Remove the mixture from the heat and strain through a sieve. Divide between 6 Pyrex custard cups. Cool, and then place into the refrigerator for several hours or overnight.