180°C, 350°F, Gas Mark 4
Serves 12


2 tbsp instant coffee ½ pint double cream
1 pint milk 7 eggs
vanilla essence 8 oz sugar
2 tbsp caster sugar

Stir eggs, sugar, instant coffee and vanilla essence well together; bring milk to boil. Trickle the milk into the egg mixture, stirring constantly. Pour into an oven dish. Place in a bain marie in the oven, top shelf from the bottom for about 1 and ¼ hours, until set. Allow to cool. Beat cream and caster sugar until stiff. Pipe a border of cream on top of the Pot Au Café.