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Bite-size Brles
Ingredients
100ml cream 1/2 tsp vanilla bean paste 1 egg yolk 1 tablespoon caster sugar extra caster sugar for topping

Method
1. Preheat oven to 150C (130C fan forced/300F). Place ceramic spoons inside a small roasting tray (a small cake tin works well for this) 2. Place cream in small saucepan with vanilla bean paste and stir over medium heat until cream just begins to boil; remove from heat and set aside for 10 minutes to infuse. 3. Meanwhile, whisk egg yolk and caster sugar until light and creamy. Gradually, whisk in cream mixture until well combined. Strain into a jug and then pour into the spoons. Remove any bubbles from the surface of the custard (using a blowtorch to pop the bubbles works well). Pour boiling water into the roasting pan until the water comes half way up the sides of the dishes 4. Bake for 20-25 minutes, or until just set (custard will have a slight wobble). Transfer dishes to a tray and cool to room temperature before refrigerating; place in fridge for at least 4 hours. 5. When ready to serve, sprinkle brles evenly with caster sugar and use a blow torch to caramelise the sugar. Alternatively, place under a grill for 1-2 minutes (note that this option will warm the custards, especially in such a small dish, and you'll have less control over caramelizing the sugar evenly).

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