• 3g gelatin leaves
• 5 egg yolks
• 100g caster sugar + 2 tablespoons extra
• ¼ teaspoon chilli powder
• 400ml pure cream
• 2 x L’OR Colombia capsules, ristretto pour, freshly brewed
• 1 vanilla bean, split
• 60g dark 70% chocolate, roughly chopped

• Cover gelatin leaves with cold water and set aside for 5 minutes to soften.
• In a large mixing bowl vigorously whisk yolks, sugar and half the chilli powder until pale yellow and very creamy.
• Pour the cream and the freshly brewed L’OR Colombia into a saucepan over high heat, add the vanilla bean and bring to a gentle boil. Remove pan from heat and slowly pour into the egg yolk mixture, whisking constantly to incorporate. Tip the egg mixture back into the saucepan, reduce heat to medium-low and cook for 1-2 minutes, whisk constantly, until the custard just begins to boil.
• Remove pan from heat, squeeze the gelatin leaves with your hand to remove excess water and whisk into the custard. Add the chocolate and whisk again until melted and smooth, then add remaining chili powder to taste.
• Next, pass the mixture through a fine sieve and divide into 6 shallow ½ cup capacity ramekins. Refrigerate a minimum of 2 hours or until set. Your Coffee Crème Brulee is now almost ready.
• To serve, sprinkle a layer of caster sugar on top of each set custard and shake gently to even out. Using a blowtorch*, melt the sugar until it turns to caramel, let set for a few minutes to harden to a glass-like finish.

*If you do not own a blowtorch, preheat your oven grill to the highest setting, place a rack on the top shelf. Fill an oven safe dish with crushed ice and water and place your dishes into the ice/water bath. The cold bath will keep the custard from cooking while the sugar on top will caramelise in approximately 3 to 4 minutes