Moccachino brûlé

Serves 4

You've probably had one of these chocolatey coffees, or at least seen it on the menu in one of the coffee chains. This is the solid, eggy version in honour of Easter's favourite ingredients.

for the brûlé

4 egg yolks
75g caster sugar
100g good quality dark chocolate, chopped, or chocolate buttons
250ml milk
250ml double cream
10g ground coffee
20g cocoa powder

for the pastry cream brûlé topping

75ml milk
15g caster sugar
1 small egg yolk
1tsp (5g) cornflour
1tsp (5g) flour
125ml double cream, semi-whipped
4dsp demerara sugar

Pre-heat the oven to 150°C/300°F/gas mark 2.

Make the brûlé first. Whisk together the egg yolks and sugar. In a saucepan mix the cream, milk, cocoa powder and the coffee, and bring to the boil, then add the chocolate and stir until dissolved. Add this to the egg mixture and stir well. Pour it through a fine strainer, to remove the coffee grounds, and then into large coffee or teacups, or tough glasses such as Duralex, to halfway up the sides.

Stand the cups in a bain-marie – a deep roasting tin part-filled with hot water would be good for this – and cover them with a sheet of foil. Bake for 40-50 minutes or until they are firm. If you're using small cups, 30 minutes will be enough. Remove the cups from the bain-marie and allow them to cool.

Now prepare the pastry cream. Bring the milk to the boil. Mix together the sugar and egg yolk then stir in the flour and cornflour. Pour the boiling milk on to the egg mixture and whisk together. Return the mixture to the pan and cook over a low heat for 1 minute, stirring constantly until it thickens. Pour it quickly into the blender and process until it is very smooth. Transfer the mixture into a bowl and cover with a sheet of clingfilm actually on the pastry cream to prevent it forming a skin. When it is cold, fold in the semi-whipped cream.

Spoon the pastry cream mixture, about 2cm thick, on to each brûlé, using the back of the spoon to smooth it. Sprinkle a thin layer of brown sugar on each, then caramelise with a blowtorch or by placing them under a hot grill for a few minutes. Stand the cups on their saucers with a teaspoon and serve.