Polly Markus' Coffee Crème Brûlée with Infiniment Espresso

Let's make it

Step 01

Preheat the oven to 150 fan bake.

Step 02

Place the cream and cinnamon into a saucepan. Simmer on a medium/low heat until almost boiling.

Step 03

- Extract 1x Vertuo Infiniment Double Espresso or 2x Original Infiniment Espresso and top up with 20ml hot water. Add this to the saucepan with the cream.

Step 04

Strain the cream mix through a sieve into a large mixing bowl.

Step 05

In a separate bowl, whisk the egg yolks and sugar, until pale and thick. Now add the cream mixture and stir well.

Step 06

Strain the mixture into 6 small overproof ramekins. Place the ramekins into a deep baking tray. Pour boiling water around the ramekins until the water is halfway up the ramekins.

Step 07

Bake for 45 minutes or until they're just set. They will wiggle slightly in the middle.

Step 08

Remove from the oven tray, cool, cover and refrigerate for 6 hours or ideally overnight.

Step 09

Just before serving - dust cups with 1 teaspoon of sugar, then using a blow torch, carefully heat the sugar until it starts to bubble and caramelise, changing to a light brown colour.

Step 010

Serve with a cup of Nespresso Infiniment Double Espresso or Infiniment Espresso as a flat white.