Serves – 8
6 egg yolks
½ cup (100g) sugar
2 ½ cups (625ml) hot milk
1 tablespoon instant coffee powder
Dissolve the instant coffee in the milk and set aside to cool for a few minutes.
Beat egg yolks and sugar and stir in warm milk and coffee.
Pour the mixture into a pudding basin lined with caramel.
Bake for about 40 minutes in a moderate oven, over a tin with 2-3 cm of boiling water. Remove from oven and allow to cool completely before turning out.