• 500ml x double cream
• 150g x caster sugar
• 1 x vanilla pod
• 5 x egg yolks
• 1 x bara brith
• 50g x caster sugar to dust

1. Preheat the oven to 120c
2. Combine the cream, sugar, vanilla and egg yolk in a large bowl. Mix well.
3. Cut the bara brith into small cubes, then place a little in each ramekin or small bowl.
4. Pour the cream mixture over the bara brith until the bowls are ¾ full.
5. Leave to sit for 30 mins to allow the bara brith to soak up some of the liquid.
6. Place the small bowls into a deep dish, then add water to the bottom of the dish to create a bain marie.
7. Bake for 30 mins until set.
8. Once cooked and firm, set aside to cool in the fridge.
9. To serve, dust with a little caster sugar and caramelise using a blow torch or a hot grill.

Recipe by Dan ap Geraint, originally featured on Prynhawn Da.