INGREDIENTS:

5 egg yolks

50g caster sugar

Pinch salt

600ml cream

2 ¾ tsp instant coffee

2 Tbsp Irish Whisky

1 tsp QUEEN vanilla paste

7 Tbsp caster sugar- for bruleeing

Butter for greasing

Scottish Shortbread:

120g Butter

30g icing sugar

150g flour

Caramelised Sugar:

1 cup sugar

2 Tbsp water

METHOD:

1. Pre-heat the oven to 160 bake. Lightly grease ramekins with butter
2. In a medium saucepan, heat the cream until scalded. Meanwhile, in a large bowl whisk together the yolks, sugar, salt until smooth. Remove the cream from the heat and add the coffee, whisky and vanilla. Stir until dissolved. Slowly pour the cream into the yolk mix while constantly whisking.
3. Stand the ramekins in a baking tray and strain the mix into a jug and pour into the 6 ramekins evenly.
4. Place the tray in the oven and pour hot water into the tray until it comes halfway up the ramekins. Bake for 25-30 min then remove from the tray and leave to cool, refrigerate.
5. Make the shortbread by whipping the butter and icing sugar and then folding in the flour. Roll the dough into a cylinder wrapped in cling film and refrigerate until firm. Pre-heat the oven to 180 degrees bake. Slice dough into 1/2-inch circles, place on a lined baking tray and pierce with a fork. Bake for 10 min or until just browning. Sprinkle with caster sugar when still warm.
6. Turn the oven to a hot grill and place an oven rack close to the top.
7. Sprinkle the sugar evenly over the top of the crèmes, sit them in the empty baking tray and place under the grill for 4 min or until the sugar has caramelized.
8. Make the caramel decorations to go on the side by placing the sugar and water into pot and cooking over high heat, cook until amber in colour then spoon onto baking paper.