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Bite-size Brûlées 

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 150°C (130°C fan

forced/300°F). 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 brûlées 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).