20 min
Prep time
75 min
Cook time
4
Servings
Medium
Difficulty
1h35
Total time
Ingredients
Instructions
-
1
Pour pourvoir the milk and cream in a saucepan and bring to a boil.
-
2
Make your coffee and add it to the milk-cream mixture and continue cooking for 2 minutes on low heat.
-
3
Let it cool down.2. Beat the egg yolks and sugar until the mixture becomes pale.
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4
Gradually pour in the coffee cream over the egg yolks.
-
5
Preheat the oven to 4 (100°C).4. Distribute the cream into individual ramekins.
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6
Bake them in a water bath for 1 hour and 15 minutes.5. Remove the ramekins from the oven, let them cool before refrigerating for at least 3 hours.6. Ten minutes before serving, crumble the speculoos and mix with the caramel sugar.
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7
Then distribute this mixture over each cream.7. Caramelize them with a blowtorch.
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