Kahlúa crème caramel

Put 150g of the caster sugar into a pan with 2 tbsp of water and stir over a low heat until fully dissolved. Turn up the heat and cook, swirling the pan, until the caramel turns the colour of a rusty penny.

Put 4 large (200ml) ramekins into a baking dish and pour the caramel into the base of each. Cool completely.

Heat the oven to 160C/fan 140C/gas 3. Put the milk into a pan, whisk in the instant espresso powder and heat until just simmering. Put the eggs and egg yolks into a bowl with the remaining 50g caster sugar and whisk for a minute until light and fluffy. Pour the Kahlúa into the eggs, whisk briefly, then pour over the hot milk, whisking all the time. Pour the mixture through a fine sieve into a large jug, then divide equally between the 4 ramekins.

Pour enough boiling water into the baking dish to come halfway up the ramekins and carefully put into the oven. Cook for 30-35 minutes or until set around the edges but still with a little wobble in the middle. Cool completely, remove from the tin, then chill for at least 4 hours, but preferably overnight.

To serve, carefully run a knife around the inside edges of the ramekins, then invert quickly onto small plates.