- 360ml milk
- 4 egg yolks
- 150g caster sugar
- 20g plain flour
- 20g cornflour
- 1 ½ Tbsp instant coffee powder
- 20ml boiling water
- 6 egg whites
1 Preheat oven to 190°C. Pour the milk into a medium saucepan and bring to a boil. Whisk the yolks, 30g caster sugar and the flour in a small bowl, then mix in the milk. Return to the saucepan and cook , whisking constantly, until thickened. Set aside to cool.
2 Mix the coffee powder and boiling water, then whisk into the custard.
3 Whisk the egg whites until foamy, then add the sugar 1 Tbsp at a time, while whisking, until soft peaks form. Fold ? of the meringue into the coffee custard, then fold into the remaining custard. Spon into prepared ramekins then bake on a hot tray of 18 minutes, until risen and golden. Serve immediately.