150°C, 300°F, Gas Mark 2
Serves 4

1 cinnamon stick, crushed 40 coffee beans, crushed
100g (3 ½ oz) caster sugar 350ml (12 fl oz) milk
350ml (12 fl oz) double or whipping cream 8 egg yolks (medium)
60ml (4tbsp) unrefined brown sugar

Place the cinnamon, coffee and half of the caster sugar in a pan and cook gently until light caramel in colour.

Meanwhile, gently heat the milk and remaining caster sugar. Slowly add to the caramel.

Bring to the boil, ensuring all the caramel has dissolved and then whisk in the cream. Allow it to cool completely.

Whisk the egg yolks and pour over the cream mixture, beating well.

Strain the mixture through a fine sieve into 4 large ramekins.

Place in a bain-marie with water two-thirds up the sides. Cover loosely with foil and place in the preheated oven for 15 minutes.

Remove the foil and cook for a further 150-20 minutes. The crème should be just set and trembling in the centre.

To serve, spoon the brown sugar over the ramekins. Place the ramekins in a bain-marie with ice and place under a preheated grill until caramelised.

Note:The foil must only cover the remekins loosely otherwise the cremes will steam and not set properly. If you have one, use a blowtorch instead of a grill to caramelise the sugar. This dessert can be made a day in advance if well refrigerated and wrapped in cling film.