Coffee Crème Brulée

Ingredients:

350 ml single cream
125 ml milk
150 g caster sugar
15 g ground coffe beans
5 egg yolks
80 g brown sugar
1 tsp instant coffee

Preparing:

Bring the milk to the boil and then add the ground coffe beans.
Remove from heat and cover to infuse until completely cool.
Add caster sugar and egg yolks and whisk well.
Pour in the cream and stir.
Put through a fine thieve.

Spill the mixture in individual heatproof bowls.
Cook at 110ºC (225ºF) for 30 minutes.

Let cool at room temperature and then refrigerate for 1 hour.
Dust it with the brown sugar and the instant coffee.
Place under the grill for a few minutes and serve.