1. Preheat the oven to 150C (fan-forced). Place four ovenproof ramekins or coffee cups (250ml capacity each) in a deep roasting pan.
2. Place cream, milk and vanilla bean and seeds in a medium saucepan. Stir over a medium heat until hot, but don’t boil. Stir in coffee granules until dissolved. Remove from the heat and stand 5 minutes to infuse. Remove vanilla bean.
3. Whisk egg yolks and sugar in a large heatproof bowl until smooth. Gradually whisk the hot cream mixture into the egg yolk mixture until smooth. Strain through a fine sieve into a large jug, then divide evenly among ramekins.
4. Using a blow torch do a quick pass over the top of the mixture to remove any bubbles.
5. Pour enough boiling water into pan to come halfway up the side of the ramekins.
6. Bake for 20 to 25 minutes, or until just set, with a slight wobble in the centre. Remove pan from the oven, then remove ramekins from water bath. Cool to room temperature, then refrigerate overnight or for a minimum of one hour.
7. Just before serving, sprinkle 1 tablespoon sugar over each custard and use a kitchen blow torch to caramelise the sugar until golden brown. Stand until set.
8. Serve brûlées with cream, if using, scatter with grated chocolate and serve with shortbread biscuits.
Tip
- For kids, omit coffee. You can replace with drinking chocolate powder for a chocolate version.
- Blow torches are available from kitchen stores. Alternatively, you can place brûlées under the grill to caramelise the sugar.
- To make vanilla sugar, rinse and dry vanilla bean after straining cream mixture and place in a jar of caster sugar.
*Miguel Maestre is a professional chef and has years of kitchen safety experience with knives and kitchen blow torches. For more information on knife safety visit our how to use knives safely guide here.
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