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This recipe comes from Martin Linsdell at Norwich City Football Club, where it is often served on match days.


  Serves 8

 2 tablespoons instant espresso coffee powder
 1 pint (570 ml) whipping cream
 2 large eggs, plus 6 large egg yolks
 4 oz (110 g) golden caster sugar
For the topping:
 3 tablespoons demerara sugar
 Pre-heat the oven to gas mark 1, 275F, (140C).
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You will also need 8 ramekins with a 3 inch (7.5 cm) diameter, 11/2 inches (4 cm) deep, and a large, shallow roasting tin.




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