Baked coffee cream

For the Panela sugar, slowly heat pure cane juice until it solidifies, then ground to a fine powder. It can be substituted with brown sugar.

Beat eggs, yolks and sugar together until pale and creamy.

Heat milk and espresso together until almost boiling.

Whisk hot espresso milk into egg and sugar mixture until well dissolved.

Place liquid into 6 individual moulds and place moulds in an ovenproof dish.

Pour hot water into dish carefully so water level comes up to liquid level in the moulds.

Place in a preheated 90C oven for 35 minutes, until a crust forms on top of each mould.

Remove carefully and let cool.

Mix panela sugar and finely ground coffee together and sprinkle on top of each baked cream.

Serve just warm or at room temperature.