Instructions: Preheat the oven to 160 c.

In a bowl whisk together the yolks, whole egg, and sugar until nicely combined. In a heavy saucepan heat the cream and milk together over moderate heat until the mixture just comes to a boil then stir in the espresso powder, Baileys Irish Cream and vanilla and stir until coffee powder is dissolved.

Add the milk mixture to the egg mixture in a thin stream, whisking well to combine.

Pour the mixture into a jug then divide the custard between 8 oven-proof ramekins or coffee cups.

Place the filled oven-proof dishes in a baking dish and add enough hot water to the pan to reach halfway up sides of ramekins.

Bake the custards in the middle of the oven until they are just set but still wobbly in the centre, about 40 minutes. Remove the ramekins from the pan and cool custards to room temperature. Chill the custards, covered loosely with plastic wrap for at least four hours or overnight.

Mix together the brown sugar and icing sugar then sprinkle evenly over the cooked custards. Grill the custards until the sugar has melted and is golden brown, about 2 minutes or alternatively, use a blow-torch to melt and caramelise the sugar. Serve immediately.

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