Coffee crème brulée

Add the ground coffee into a cafetière with 200ml just-boiled water. Brew for 5–10 mins. Press the cafetière down and pour the coffee into a medium saucepan with the double cream and liqueur (if using) and bring to a simmer.

Add 100g of the caster sugar along with the egg yolks to a large bowl and whisk for 2–3 mins until thickened and pale. Then whisk in the cornflour.

Whisk half the boiling cream into the egg mixture. Turn the heat down to low-medium and pour the egg mixture into the cream pan, whisking to combine. Continue to whisk and cook for 3–4 mins until it starts to thicken and is simmering. Pour into four 8oz ramekins and place into the fridge for 5 hrs to set, or overnight.

When you’re ready to serve, make the caramel layer to go on top. Put the remaining 125g caster sugar into a frying pan over a medium heat and cook for 4–5 mins until it has turned into a golden caramel, stirring occasionally to ensure it cooks evenly.

Remove the crème brûlée dishes from the fridge and spoon 1½ tbsp of the caramel over the top of each one evenly so there’s a thin coating. Be careful with the caramel, as it will be very hot. Spread out with the back of a spoon if needed. Leave to set for 1–2 mins and then it’s ready to eat.

Cook’s tip: Pour any leftover caramel onto a piece of baking paper and leave to set. Serve alongside the brûlée as a sugary ‘biscuit’ or break into shards to decorate.