• 2 Cups Heavy cream
  • 2 Tbsp Jacobs Origins Latin America freeze-dried instant coffee
  • 2 Tbsp Chocolate liquor, optional
  • 1/3 Cup White sugar
  • 1 tsp Vanilla paste
  • 5 Large egg yolks
  • Pinch of salt
  • 3-4 Tbsp Castor sugar, for serving


  1. 01

    Preheat the oven to 160°C and grease 4-6 Ovenproof coffee cups or ramekins with nonstick baking spray. Place them into a deep baking tray.

  2. 02

    Place the cream into a saucepot and bring to a simmer, then add in Jacobs Origins Latin America freeze-dried instant coffee, chocolate liquor, and half the sugar. Stir until the coffee and sugar have fully dissolved.

  3. 03

    Place the egg yolks and remaining sugar into a mixing bowl and whisk them until they become creamy and pale yellow in colour.

  4. 04

    Slowly pour the warm cream mixture into the egg mixture, whisking continuously.

  5. 05

    Divide the mixture among the coffee cups or ramekins. Place the tray into the oven and then pour warm water into the tray until the water reaches halfway up the cups.

  6. 06

    Allow the mixture to bake for 1 hour until the mixture has set and remains slightly wobbly. Remove the ramekins from the water bath, and allow them to cool before placing them into the fridge to set further for 3 hours or overnight.

  7. 07

    Before serving, evenly sprinkle some sugar over the surface of each brûlée, and using a blow torch, caramelise the sugar until golden brown.

  8. 08

    Chef notes: You can easily swap out the chocolate liquor for 1 tsp of chocolate essence. If you do not own a blow torch you can place the sugar into a nonstick pan and allow it to caramelize in there before pouring on top of the crème brûlée.