Muscovado Coffee Cream
|Milk||1⁄2 Pint (300 Milliliter Or 1 1/4 Cup)|
|Single cream||1⁄2 Pint (300 Milliliter Or 1 1/4 Cup)|
|Light muscovado sugar||30 Milliliter (2 Tablespoon)|
|Instant coffee granules||15 Milliliter (1 Tablespoon)|
|Chocolate coffee beans||18 (For Decoration)|
Bring the milk and cream just to the boil in a saucepan.
Do not allow the mixture to boil fully, or it will curdle when you add it to the eggs.
Whisk the eggs, egg yolks, sugar and coffee granules together in a bowl until well blended.
Stir in the hot milk and cream and whisk well.
Strain into six individual dishes.
Place in a roasting tin (pan) containing 1 cm/1/2 in hot water.
Cover the dishes with foil and bake in a preheated oven at 160Â°C/ 325Â°F/gas mark 3 for about 40 minutes or until set.
Remove from the tin and leave to cool.
Top each with three chocolate coffee beans, if liked, and wrap in clingfilm (plastic wrap).
Chill until needed.