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Creme Brulee with Blackberries and Cardamom



Preheat the oven to 325 degrees F.
Bring the cream, vanilla and the cardamom to a slight boil.
Turn off the heat and leave covered for about 15 minutes.
Remove the vanilla bean.
In a separate bowl, whisk together the egg yolks and 1/2 cup of the sugar (the remainder is for the caramelized tops) Whisk until pale and fluffy.
Add the cream mixture a little at a time whilst stirring, being careful not too add too much and cook the egg.
Divide the blackberries into each of the ramekins to be used.
Ladle the mixture gently into each ramekin, stopping about a half inch from the top.
Carefully place the ramekins into a roasting dish and fill the pan with the already boiled water until it reaches about halfway up each ramekin.
Place the pan into the oven and bake for about 40 minutes or until slightly jiggly in the center.
Once cool, refrigerate for at least 2 hours or overnight.
Sprinkle with sugar and burn the top with a blowtorch or very carefully under the broiler, moving them around if you need to.
The creme brulees will last in the fridge for about 3 days covered.
(Recipe adapted from Cara of The Boys Made Me Do It!)