stainless steel natural gas grill Cappuccino crème brûlées

Large irregular, greasing4Range egg yolk 45g/1 oz caster sugar teaspoon vanilla extract 300 ml/10 oz single cream 300 ml/10 oz double cream 2 teaspoon instant coffee granules 100g/3 oz caster sugar, preheat the oven to c/14c fan/gas 3.Gently apply 6x 150 ml/5 floz anti-heat split with butter.Break the egg yolk, put it in a large bowl, add the caster sugar and vanilla, and then mix with the wire mixer.Put the two creams into the pot and heat them to burn.Remove the coffee from the fire, stir until it is dissolved, and then cool the mixture slightly for 2 minutes.Pour the cream mixture into the egg yolk mixture and mix well.Freeze the cream and pour it into the ready ramekins.Place the rame rack in a baked jar and pour the hot water into the jar until it rises to half from the side of the rame rack.Bake for 25-30 minutes, then remove the ramekins from the baking tank and cool down.Overnight in the fridge (or up to 2 days in advance ).Put the caramel caster sugar in a stainless steel pan and dilute it with water.Heat with medium heat and stir until the sugar is dissolved (note: it is very hot to cook sugar.Be careful not to burn yourself ).Once dissolved, turn the heat up and cook until the caramel turns into a very pale straw color.Pour the caramel over the nonStickers, completely cool.Once cold, stir with caramel in the food processor until very good.Spread the caramel sugar evenly over the chilled cream.Preheat the grill to a height.As close as possible to the grill, the grill is about 4-5 minutes.Be careful not to burn the sugar or grill too long or you will over-boil the soft cream.