I know, it wasn’t long time ago since I made Crème brûlée but it’s one of our favourite desserts and therefore perfect as a romantic dessert on Valentine’s Day! Even if I normally prefer a plain Crème brûlée without additional ingredients like fruit or chocolate I took a risk and added blackberries this time which gave a really nice flavour. Next time I’ll experiment with another fruit, why not rhubarb or mango!?
Blackberry Crème brûlée for two
225 ml whipping/double cream
1 vanilla pod
25 gram caster sugar
2 egg yolks (about 30 gram)
60 gram blackberries (about 12 berries)
4 tsp brown sugar (I used white caster sugar this time, but I got a much better result last time when using brown sugar)
Heat the oven to 170 degrees C. Cut the vanilla pod in half lenghtwise and scrape out the seeds. Put the vanilla seeds in a sauce pan together with the cream and let simmer for a few minutes over low heat. Remove from heat and allow to infuse for 10 minutes.
Beat the egg yolks with the sugar until pale and fluffy. Gently combine with the cream mixture, add the blackberries and pour into 2 small ovenproof molds (225 ml). Make sure that the blackberries are divided evenly between the two molds. Place them into a roasting or baking pan and carefully pour enough water into the pan to come halfway up the sides of the molds. Bake for about 45 minutes, they should be set at the edges and wobbly in the center. When I made basic Crème brûlées without blackberries it only took me 30 minutes, so make sure to keep an eye on them. Remove from pan, and let the molds cool in room temperature before allowing them to chill in the fridge for at least 4 hours. I prepared mine one day in advance.
Before serving, sprinkle the molds with 2 teaspoons of sugar each. Make sure to cover the custard evenly. Caramelise, using a kitchen blowtorch (or place under the grill in the oven for a few minutes, just make sure it won’t burn and don’t forget to keep the oven door open). If using a kitchen blowtorch, work fast and move it all the time so you won’t burn the sugar on your precious custards! :-) Serve and enjoy!