• 350ml double cream
  • 125ml whole milk
  • 50ml of strong coffee (double espresso)
  • 30ml Kahlua (optional) or other coffee liquor 
  • 6 egg yolks
  • 70g caster sugar
+ caster sugar to caramelise


Prep time: 20 mins. Bake time: 45 mins. Chill time: 2 hours.

This is Espresso Martini meets Creme Brûlée. I usually like to leave good recipes alone, but this felt like a justifiable upgrade. The first time I made these, they didn’t even make it out the kitchen and were devoured immediately, which I take as a good sign. They’re make ahead, super simple and a crowd pleaser. What’s not to love.


Preheat the oven to 150C.

Combine the double cream & milk in a sauce pan and heat over a medium heat until steaming. Add half the sugar, the coffee & Kahlua and heat until the sugar has dissolved.

In a separate bowl combine the yolks and the remaining half of of the sugar, whisk until smooth. Add about 1/4 of the cream mix to the yolks and whisk in. Add another 1/4 and whisk again.

Combine both mixes together and whisk until smooth & combined. Strain the mix through a sieve into a jug.

Prepare 6 ramekins or oven proof coffee cups in a deep/roasting tin. Divide the mix equally between the ramekins.

Take the tray to a surface close to your oven, then fill the space around the ramekins with boiled water, until about half way up the ramekins —- you want to be close to the oven to do this, because carrying it too much can result in water getting in to the ramekins which will stop them cooking properly. Also be careful not to get water in the ramekins as your pour in to the tin.

Transfer to the oven and bake for 45 minutes until the cremes are set on top, but still jiggle in the centre. They should move a fair amount, but they will thicken as they chill.

Transfer to the fridge and chill for a minimum of 2 hours, but longer if possible, or until needed.

Just before serving, sprinkle a teaspoon of sugar across the top (ideally caster as it melts quicker and more evenly). Use a blowtorch to caramelise the surface – tip, don’t hold the edges of the ramekin as you do this as it can heat up and burn you. Instead, either hold the ramekin with a teatowel, or leave the creme on a worktop and brûlée from there.

Serve with berries, biscuits, chocolate covered coffee beans, or whatever you fancy.