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Blackberry Crème Brûlée with Sugared Berries

Ingredients

  • 2 C. heavy cream
  • 1 tsp. pure vanilla extract
  • 1/8 tsp. salt
  • 5 egg yolks
  • 1/2 c. granulated sugar plus more for topping
  • Blackberry preserves
  • Fresh blackberries for garnish
  • few tablespoons of sugar for tossing blackberries

Instructions

  1. Heat the oven to 325°. In a saucepan, combine the cream, vanilla extract and salt. Cook over low heat just until hot and you start to see little bubbles around the edge. Turn off heat.
  2. In a bowl, beat, with a whisk, the egg yolks and 1/2 c. sugar until light in color. Use a ladle and pour very slowly abut 1/4 of the egg mixture into the cream, whisking as you pour. Pour this mixture back into the pan and whisk a few times. Pour this mixture through a sieve to catch any of the egg that might have cooked.
  3. In each of your four ramekins put about a heaping tablespoon of the blackberry preserves and smooth out to fill bottom of the ramekin. Pour strained mixture into four 6 ounce ramekins and place the ramekins in a 9x13" pan. Fill the pan with boiling water halfway up the sides of the ramekins.
  4. Bake for 30-40 minutes or until center is barely set. If you have a thermometer the exact temperature would be 176°. Cool on counter and then refrigerate for several hours and up to two days.
  5. When ready not serve, toss the fresh blackberries with the granulated sugar. Put about 1 tablespoon of granulated sugar on top of each brûlée cup and swish around to completely cover top. Use a culinary torch and brown the top of each ramekin each sugar melts and turns berown/black, about 3-4 minutes. Top with sugared blackberries.
  6. Enjoy!