Ingredients (serves 6)

185ml (3/4 cup) freshly brewed Witham’s coffee (strong)
625ml (2 1/2 cups) cream
7 egg yolks, (room temperature)
170g (3/4 cup) caster sugar

Method

Preheat oven to 150°C. Place six 185ml (3/4 cup) ovenproof ramekins in a large roasting pan.

Place the cream in a small saucepan and heat, uncovered, over medium heat for 4-5 minutes or until warmed through. Do not allow to boil.

Whisk the egg yolks and 110g (1/2 cup) sugar in a medium heatproof bowl until well combined and just starts to lighten in colour.

Place bowl on a damp cloth and gradually add warm cream while stirring constantly with a fork. Stir in the coffee. Pour the mixture through a fine strainer into a large jug, then pour the mixture evenly into the ramekins. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes.