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Mocha Crme Brles

Ingredients
600ml cream 2 tsp vanilla bean paste 6 egg yolks 6 tbsp caster sugar 2 tbsp instant coffee (moccona is my preference) 2 tbsp cocoa extra caster sugar for topping

Method
1. Preheat oven to 150C (130C fan forced/300F). Place 6 x 1/2 cup capacity ramekins in a baking dish large enough to hold them. 2. Place cream in small saucepan with vanilla bean paste and stir over medium heat until cream just begins to boil; remove from heat. 3. Mix coffee and cocoa with just enough boiling water to form a smooth paste. Add to the cream mixture and stir to combine; set aside for 10 minutes to infuse. 4. Meanwhile, whisk egg yolk and caster sugar until light and creamy. 5. Gradually, whisk cream mixture into the egg yolk mixture until well combined. Strain the mixture through a fine mesh sieve into a jug; pour into the ramekins. Remove any bubbles from the surface of the custard (using a blowtorch to pop the bubbles works well). Pour boiling water into the baking dish until the water comes half way up the sides of the dishes 6. Bake for 35-40 minutes, or until just set (custard will have a slight wobble). Transfer dishes to a tray and cool to room temperature before refrigerating; place in fridge for at least 4 hours. 7. When ready to serve, sprinkle brles evenly with caster sugar and use a blow torch to caramelise the sugar. Alternatively, place under a grill for 1-2 minutes (note that this option will warm the custards, especially in such a small dish, and you'll have less control over caramelizing the sugar evenly).

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