Small Custard Creams
|Single cream||1 Pint|
|Coffee essence||2 Tablespoon|
Preheat the oven to warm 325°F (Gas Mark 3, 170°C).
In a small saucepan, heat the cream over low heat.
When the cream is hot but not boiling, remove the pan from the heat and set aside.
In a mixing bowl, beat the egg yolks, egg, sugar, coffee essence and brandy together with a wooden spoon until they are just combined.
Stirring constantly with the spoon, gradually pour the cream on to the egg mixture, beating until they are well blended.
Strain the mixture into another bowl.
Pour the mixture into 6 small ramekins or ovenproof custard cups.
Place the filled dishes in a baking tin and pour in enough boiling water to come half way up the sides.
Cover each dish with aluminium foil.
Place the tin in the oven and bake for 25 to 30 minutes or until the custards are lightly set.
Remove the tin from the oven and leave to cool, then chill in the refrigerator before serving.