Vanilla and Coffee Creme Brulee

Serves 6

This is a classic Petit Four that was served during David's time at Gekko in the Sheraton on the Park and continues to be a signature treat at the end of a meal at Bitton Cafe & Bistro.


300 ml cream

200 ml full-cream milk

1/2 vanilla bean

1/4 cup coffee beans

6 free-range or organic egg yolks

100 g sugar

For the caramel topping

6 teaspoons demerara sugar


Preheat oven to 90ºC (190°F).

In a medium-sized saucepan, bring the cream, milk, vanilla bean and

coffee beans to a simmer over low heat. Remove from heat. In a separate

bowl, whisk together the egg yolks and sugar until the sugar is dissolved

and the mixture is pale and thick. Strain the hot milk mixture into the egg

mixture, whisking all the time, until the mixture thickens. Pour into six

200 ml ramekins. Place in a baking dish lined with a tea towel (this will

stop custards from getting too hot at the base of the dish), fill the baking

dish with hot water to come three-quarters of the way up the side of the

ramekins. Cook for 45 minutes.

When the custards are cooked, (you can gauge this by inserting a sharp

knife and if it comes out clean, it is ready). Remove from oven, cover and

chill for at least 2 hours. Sprinkle a teaspoon of demerara sugar over each

custard and heat with a gas blowtorch for a few minutes until the sugar