Blackberry crème brûlée

Blackberry crème brûlée

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(4 ratings)

Takes 20-30 minutes, plus chilling

More effort

Serves 6
Blackberries and custard like you never tasted them before - utterly irresistible

Nutrition and extra info


  • kcal663
  • fat56g
  • saturates31g
  • carbs35g
  • sugars31g
  • fibre1g
  • protein7g
  • salt0.14g
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  • 1 vanilla pod, split lengthways
  • 568ml carton double cream
  • 9 large egg yolks (use whites for meringue)



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 175g golden caster sugar, plus about 3 tbsp for the topping
  • 250g blackberries



    A purply black-coloured berry comprising many individual seed-containing fruits surrounding a…


  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.

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Comments, questions and tips

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26th Aug, 2015
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.
18th Aug, 2014
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.
31st Dec, 2013
Sorry but it was awful. Too sweet. It ended up in the bin and I followed another recipe with much less sugar.
24th Aug, 2013
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..
23rd Sep, 2010
Will bake and eat on my own cos it's too gorgeous to share! (I can always make another!)
20th Aug, 2010
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
15th Apr, 2010
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.
26th Oct, 2009
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!!!
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