150°C, 300°F, Gas Mark 2


600ml (21fl oz) whipping cream 4 egg yolks
5 ml vanilla essence 2 tspn coffee powder
100g (4oz) caster sugar, to glaze 140 ml (5fl oz) whipping cream, to coat
1 tbsp coffee liqueur

Mix the egg yolks with the sugar, pour in the whipping cream, vanilla essence and coffee powder. Pour into ramekins or coffee cups.

Bake in a bain-marie in the preheated oven for about 40 minutes until just lightly set. Leave to cool.

Scatter each dish with some caster sugar and place under a hot grill to caramelise.

Leave to cool slightly and then make the topping.

Whisk the cream with the caster sugar and coffee liqueur until it forms soft peaks.

Pour the cream on top, scatter with chocolate and serve immediately.