Blackberry Creme Brulee

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 2 cups 10% half-and-half or 2 cups 18% table cream
• 1/2 cup granulated sugar, divided
• 2 eggs
• 2 egg yolks
• 2 teaspoons vanilla
• 1 1/2 cups fresh blackberries or 1 1/2 cups raspberries
• 1/3 cup granulated sugar

Recipe

• 1 preheat oven to 325°f.
• 2 in a saucepan, combine cream and half of the sugar; heat over medium heat until steaming. in a heatproof bowl, whisk together remaining sugar, eggs and egg yolks until pale. gradually whisk in heated cream mixture in a slow steady stream; whisk in vanilla.
• 3 strain through a fine-mesh sieve into a liquid measuring cup wih a pouring spout. place blackberries evenly in bottom of six 3/4 cup, or 8 1/2 cup ramekins, or crème brûlée dishes. pour cream mixture evenly over top.
• 4 set ramekins in a roasting pan and place pan in oven. pour in enough boiling water to come to three quarters up sides of ramekins.bake for 35-40 minutes until tops are firm and center is still slightly jiggly.
• 5 let cool on rack. cover loosely and refrigerate for about 2 hours, until chlled, or for up to 2 days.
• 6 topping: just before serving, preheat broiler, if using. blot tops of custards, dry with paper towel. sprinkle evenly with a thin layer of sugar, adding more if required. broil on a baking sheet, rotating ramekins if necessary, or use a torch until sugar is bubbling and caramelized. let cool for 3 minutes.
• 7 cooking top: fresh berries work best for rhis recipe. frozen berries are too soft and rhe custard won't set properly. rinse fresh berries and pat dry with paper towel just before serving.
• 8 variation: instead of sprinkling the tops with sugar and browning them, make a caramel syrup topping instead. combine 3/4 cup granulated sugar and 1/4 cup water in a saucepan; bring to a boil over medium-high heat, stirring to dissolve sugar. boil, without stirring, until syrup turns a deep caramel colour. let cool until bubbles subside; pour a thin layer onto custards and let harden.