A dessert for coffee lovers ...
1 cup cream
3 teaspoons instant coffee granules
1 tablespoon caster sugar
3 egg yolks
4 (extra) tablespoons caster sugar
Place cream and coffee granules in saucepan and bring to boil. Allow to cool 15 minutes. Whisk egg yolks with sugar until well combined. Pour cream mixture into egg mixture and combine well. Pour into four ramekins, place them in a baking dish and add enough cold water to come halfway up the sides of the ramekins. Bake at 160 degrees C for about one hour. Cool at room temperature. Refrigerate until cold. Sprinkle one tablespoon of caster sugar on to top of each custard and grill (or use blowtorch) to heat the sugar until it caramelises. Serve warm or cold.