I used Pacamara coffee from the Montecarlos Estate in El Savador, from the Starbucks Reserve Range that we serve at Selfridges; it has chocolate and citrus notes.
For the coffee mix
3 egg yolks
30g caster sugar
110ml double cream
30g Pacamara ground coffee
For the topping
100 ml milk
1tsp caster sugar
1 egg yolk
100ml double cream, semi-whipped
Golden caster sugar, to glaze
Preheat the oven to 150C/gas mark 2. Make the coffee mix first: whisk the egg yolks and sugar. Meanwhile in a saucepan mix the cream, milk and the coffee, bring to the boil and leave to infuse for 10 minutes. Add this to the egg mixture and stir well. Pour it through a fine strainer, to remove the coffee grounds, and then into espresso cups to two-thirds of the way up.
Stand the cups in a bain-marie of hot water in a deep roasting tin; cover them with foil. Bake for 20-30 minutes or until just set. Remove the cups from the bain-marie, allow to cool; store in the fridge. Meanwhile prepare the topping: bring the milk to the boil. Mix the sugar and egg yolk in a bowl then stir in the cornflour. Pour the boiling milk on to the egg mixture and whisk together.
Return the mixture to the pan over a low heat for 1 minute, stirring constantly until it thickens. Pour it into a bowl and give it a good whisk until smooth and then place a sheet of cling film actually on the mixture to prevent it from forming a skin. When it is cold, fold in the semi-whipped cream.
Spoon the cream mixture about 1- 1 cm thick on to each of the brûlées, using the back of the spoon to smooth it. Sprinkle a thin layer of the golden caster sugar on each, then caramelise with a blow torch. Stand the cups on their saucers with a teaspoon; serve.