Ingredients

• 5 egg yolks
• 80g caster sugar
• 260ml milk
• 260ml double cream
• 5 tsp instant coffee granules
• 100ml Baileys with of hint of Coffee (or normal Baileys)

Directions

1. Preheat the oven to 150oc. Whisk together the egg yolks and 40g of the sugar.

2. Put the cream, milk, coffee and remaining sugar in a heavy based saucepan. Gently bring to the boil. When it has reached a boil take of the heat and stir in the Baileys, then add the whisked sugar & egg. Quickly stir then strain into the ramekins.

3. Place the ramekins into a deep roasting tin and pour boiling water until it is half the way up the ramekins. Bake for 25-30 until they have a slight wobble.

4. Chill for at least 6 hours before eating. Serve straight from the fridge.

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