Blackberry Crème Brûlée
Another relatively simple but impressive looking and tasting dish that can be prepared well in advance of service
- Vanilla pod 1, split lengthways
- Double cream 568ml carton
- Egg yolks 9 large (save whites for a meringue)
- Golden caster sugar 175g plus about 3 tbsp for the topping
- Blackberries 250g
- 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 first bubbles start to rise, then remove pan from heat and leave to infuse for about 20 mins.
- Fish out pods from cream and scrape seeds into the pan and whisk.
- Meanwhile, whizz egg yolks and sugar in food processor for 2-3 mins until creamy. Add to pan and stir to combine.
- Place pan over a medium heat and gently whisk constantly until the custard has thickened and is on the point of boiling.
- Immediately remove pan from heat and plunge the base into a sink of ice cold water. Continue to gently whisk for 1-2 mins until most of the heat has dissipated. Leave to cool, whisking occasionally to prevent skin from forming.
- Meanwhile, place 6 ramekins on a tray that will fit in fridge. Divide the blackberries among them then add the cooled custard. Drape with cling film and store in fridge.
- An hour before serving, remove from fridge.
- Top with a layer of sprinkled sugar and burn with blow torch to caramelise the sugar. Wait for a few mins before serving for surface to harden. Alternatively, add sugar and place tray of ramekins under the grill to caramelise. Let them cool before serving but do not cool in the fridge or the caramel will soften.