Clover Caffee Mocha Crème brulee
Recipe by Abbigail Damon
200ml Clover cream
85ml Clover full cream milk
80g castor sugar
4 egg yolks
85ml Clover classic custard
1Tbsp vanilla paste
3Tbsp brewed espresso or any strong coffee
½ cup milk chocolate chips
Preheat the oven to 140C. Place about 4-6 ramekins in a deep oven tray. Before baking fill the tray with boiling water to come halfway up the sides of the ramekins.
In a saucepan heat the cream, milk, and chocolate over low heat until all the chocolate has melted and the mixture has just started boiling.
In a separate mixing bowl cream the sugar and eggs before adding the custard, vanilla, and coffee.
Liase the chocolate mixture with the cream eggs. Strain and pour into prepared ramekins. Bake in a water bath for 35-40 minutes until firm.
Cool in the fridge. Pour a even layer of sugar over the top, wipe the edges clean before bruleeing.