Sea Urchin Custard

• 500 ml (17 fl oz) milk
• 1 garlic clove, thinly sliced

Warm the milk in a saucepan to simmering point and add the garlic. Remove from the heat and allow to infuse for 30 minutes. Strain the milk and discard the garlic. Put the roe, egg and egg yolks in a blender with the cooled infused milk and blend on high for 1 minute. Strain mixture through a fine sieve. Season with sea salt.

Line eight small Asian rice bowls with plastic wrap, making s