Blackberry crème brûlée Recipe

Preheat your oven to 325°F (160°C).

In a small saucepan, combine the blackberries, heavy cream, and milk. Heat over medium-low heat until it begins to steam, stirring occasionally. Remove from heat and let cool slightly.

In a mixing bowl, whisk together the egg yolks, granulated sugar, and vanilla extract until well combined.

Slowly pour the cooled blackberry mixture into the egg yolk mixture, whisking constantly.

Strain the mixture through a fine-mesh sieve into a pitcher or a large measuring cup with a spout.

Divide the custard evenly among four ramekins or oven-safe dishes. Place the ramekins in a baking dish and fill the dish with enough hot water to reach halfway up the sides of the ramekins.

Carefully transfer the baking dish to the preheated oven and bake for 35-40 minutes, or until the custards are set but still have a slight jiggle in the center.

Remove the ramekins from the water bath and let them cool to room temperature. Then refrigerate for at least 2 hours, or overnight, to chill and set completely.

Just before serving, sprinkle about 1 tablespoon of white granulated sugar evenly over each custard. Use a kitchen torch to caramelize the sugar until it turns golden brown and forms a crispy top.

Let the crème brûlée sit for a minute or two to allow the sugar to harden, then serve immediately.