Cappuccino Creme Brulee with Cinnamon Doughnuts Recipe

Cappuccino Creme Brulee with Cinnamon Doughnuts

330ml Whipping Cream                                                                                  

330ml Milk

12 Egg Yolks

100g Sugar

27g Instant Coffee

Bring milk & cream to the boil add Coffee and allow to dissolve. Put egg yolks and sugar in a bowl and whisk.Pour over the cream and milk. Pass through a fine sieve. Pour in to cups. Cook in a water bath at 150c in oven for   30 – 40 mins or until set.

 Crème pate

500ml milk

1x vanilla pod

6x egg yolks

150g sugar

50g flour

In a bowl, cream the egg and sugar together and then add the flour. Meanwhile scald the milk and vanilla together, then pour over the egg mixture over a medium heat, whisking all the time. Do this until the mixture is thick and the four has been cooked out around 5 mins. Place in container and place clingfilm on top of  cream to stop cream a skin forming and allow to cool in fridge.

When cooled down take 300g of mix and fold in to 300ml of whipped cream. Spoon mix on top of brullee mix and smooth the top. Take some castor sugar and sprinkle on top of cream and then glaze with a blow torch to caramelize. Dust some icing sugar and cocoa powder on top and serve.

Doughnuts

600g strong white flour

5tsp of baking powder

200g sugar

½ tsp of cinnamon

80g melted butter

2 whole eggs

350g milk

Combine all the ingredients in a bowl till smooth. Chill for 1 hour then roll 1cm thick (no more) and deep fry. Once cooked roll in sugar with cinnamon. 100g to 1 tsp cinnamon powder.