Preheat oven to 180°C/160°C fan forced. Combine sugar and water in a small saucepan over very low heat, stirring until sugar dissolves. Bring to boil, but do not stir, continue cooking until the sugar turns golden. Remove from heat. Pour toffee evenly into bases of four 1 cup (250mL) ovenproof ramekins; swirl to coat base and sides of each dish.
In a large bowl whisk together NESTLÉ Sweetened Condensed Milk, milk, egg yolks and vanilla paste; strain mixture through a fine seive. Divide mixture among ovenproof dishes. Place dishes in large baking tray; pour enough boiling water to come halfway up sides of dishes. Bake 35 -40 minutes or until just set but still a little wobbly in the centre.
Carefully; remove dishes from the water bath and transfer to refrigerator; refrigerate overnight. To serve, run a knife around the edge of dishes tin and invert onto serving plates. Add blueberries and serve.
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