Crème Brûlée Tia Maria

Ingredients for 6

• 6 large egg yolks (120g)

• 2.4oz granulated sugar (68g)

• 1/4 teaspoon salt (1.5g)

• 15.87oz Heavy cream (450g)

• 1.5oz Tia Maria Cold Brew (45ml)

• 6 tablespoons cane sugar (75g)

Directions

• Step 1

  Set your Anova Sous Vide Precision Cooker to 82ºC / 179.6ºF

• Step 2

  Beat the egg yolks, salt, cream and Tia Maria until smooth.

• Step 3

  Slowly add the granulated sugar while mixing.

• Step 4

  Pour the mixture through a sieve and divide between the glasses (135ml).

• Step 5

  When the water has reached the right temperature, place the jars in the water.

• Step 6

  After 1 hour, remove the jars from the water and place in an ice bath in the fridge for 45 minutes.

• Finishing Steps

• Step 0

  Remove the jars from the fridge. Add 1 tablespoon of cane sugar to each jar and caramelise with a blowtorch.

• Step 1

  Allow to cool for 10 minutes before serving or refrigerate for up to 7 days.

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