While making some more usual sized creme brulée's I took the opportunity to make some of these spoon-sized ones as part of my Blog Party entry.
They can be made using your favourite recipe - just let the mixture harden before placing it on the spoon. You can prepare them well ahead of time and caramelise the top when you're ready to serve them.
There's some debate on what sugar should be used to form the crust, for these I've used demerera sugar. It does achieve an attractive golden brown colour and isn't as prone to over-caramelise as caster sugar.
Each spoon has about two bites worth - enough to tempt you to have another