Creme Brulee With Blackberries And Cardamom

1. 1

   Preheat the oven to 325u00b0F.

2. 2

   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.

3. 3

   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.

4. 4

   Add the cream mixture a little at a time whilst stirring, being careful not too add too much and cook the egg.

5. 5

   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.

6. 6

   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.

7. 7

   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.

8. 8

   The creme brulees will last in the fridge for about 3 days covered.

9. 9

   (Recipe adapted from Cara of The Boys Made Me Do It!)

* Per serving · 4 servings · Values may vary.

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