Blackberry crème brûlée

Blackberry crème brûlée

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(4 ratings)


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Cooking time

Takes 20-30 minutes, plus chilling

Skill level

Moderately easy


Serves 6

Blackberries and custard like you never tasted them before - utterly irresistible

Nutrition and extra info

Nutrition info


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  • 1 vanilla pod, split lengthways
  • 568ml carton double cream
  • 9 large egg yolks (use whites for meringue)
  • 175g golden caster sugar, plus about 3 tbsp for the topping
  • 250g blackberries

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  1. Up to 36 hours ahead - put the split vanilla pod and cream in a heavy saucepan and gently bring to simmering point. Whisk as soon as the first bubbles start to rise, then remove the pan from the heat and leave to infuse for about 20 minutes.
  2. Fish out a half-pod from the cream and hold it over the pan, then use the tip of a small knife to scrape the black seeds inside into the pan. Repeat with the other pod, then whisk to disperse the seeds.
  3. Meanwhile,whizz the egg yolks and sugar in a food processor for 2-3 minutes until thick and creamy. Scrape the mixture into the cream and stir to combine. Place the pan over a medium heat and gently whisk constantly until the custard has thickened considerably and is on the point of boiling (when the first few bubbles break through the surface).
  4. Immediately remove the pan from the heat and plunge the base into a sink of ice-cold water. Continue to gently whisk for 1-2 minutes, or until most of the heat has dissipated. Leave to cool, whisking occasionally to prevent a skin forming.
  5. Meanwhile, place six little heatproof dishes, about 10cm in diameter and 2.5cm deep (see tip), on a tray that will fit in the fridge. Divide the blackberries among them, then cover with the cool custard and chill until firmly set. Loosely drape with cling film over to cover.
  6. An hour or so before serving - if you don’t have a blow torch to brûlée the custard, use a very hot grill. Sprinkle a thin, even layer of sugar over each dish then, if using a blow torch, carefully ‘burn’ the sugar, starting on the nearest side: the sugar will bubble and turn a dark caramel. Wait for a few minutes for the surface to harden before serving but DO NOT be tempted to touch as the sugar remains blisteringly hot for some while. Alternatively, put the ramekins on a baking sheet close to the grill until the sugar caramelises. Keep them cool until ready to serve, but not in the fridge or the caramel will soften.

Recipe from Good Food magazine, October 2002

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jwbrown's picture

This was a nice dessert, but it's a custard with a few blackberries, not a blackberry creme brûlée. Tasted nice but dissapointed in the result.

charlesflove's picture

I agree with the previous comment; it was horrible. It was so sweet we couldn't eat it and in my case it was a sloppy custard. What a waste of good ingredients.

cyjames's picture

Sorry but it was awful. Too sweet. It ended up in the bin and I followed another recipe with much less sugar.

mjenx's picture

Yum yum....
I am NOT a good cook and my kids can vouch for that! But boy, this turned out gorgeous.... glad hubby worked late as I had his portion too... (what he doesn't know won't hurt him) ....superb..

robbieboy's picture
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Will bake and eat on my own cos it's too gorgeous to share! (I can always make another!)

jordan234's picture
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This recipe is great and it goes very well with the blackberries but there is one problem, it is extremely sweet but I don't really mind but my brother did.

jul34es's picture
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made this recipe ages ago to go with the steak and kidney pie that was in the 2002 mag and it was so easy to do and tasted great.

nessa64's picture
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I cant believe this recipe hasnt been rated yet! These were AMAZING! Worth all of the effort to keep whisking while making the custard. I shall be using the custard recipe over and over, as I found I was eating that all the way through cooking and cooling (glad I made too much!) and will be trying it with other fruits too. There wasnt a scrap left in a single ramekin by the end of it, and everyone wants the recipe - thanks!!!