Ingredients (for 4 servings)

• 60 g (2.2 oz) butter 30 g (1.1 oz) flour
• 60 g (2.2 oz) sugar
• 250 g (8.8 oz) fresh cream
• ½ cup milk
• 1 bowl short espresso
• 2 tablespoons Kahlua (coffee liqueur)

Preparation

1. Melt the butter in a saucepan, add the sugar and caramelise it lightly. Remove the mixture from the burner and stir in the boiling coffee and the liqueur.
2. In another bowl, whisk the flour into the milk. Add this mixture to the first mixture, whisking well, and then slowly add the cream.
3. When the mixture is ready, put the saucepan back over a low flame and allow it to thicken, stirring constantly.
4. Remove from the burner and continue to stir for 3-4 minutes. Pour into 4 serving dishes and refrigerate for 2 hours.