Balsamic-Blackberry Crème Brûlée

• 2 1/2 cups fresh blackberries
• 3 tablespoons 5- to 10-year-old balsamic vinegar
• 1 2/3 cups unflavored Greek yogurt or other whole-milk yogurt
• 1/3 cup sour cream
• 1/4 cup orange blossom honey
• 6 tablespoons or 12 teaspoons oven-dried brown sugar (see note below) or turbinado sugar

1. Put the blackberries and sprinkle with the vinegar. Let stand for 15 minutes. Reserve 1/2 cup of the berries for garnish. Divide the remaining berries among six standard-size flan dishes.
2. In a medium bowl, stir together the yogurt and sour cream and divide the mixture among the dishes. Drizzle with the honey. Refrigerate for 1 hour.
3. When ready to serve, place the dishes on a baking sheet and evenly sprinkle 1 tablespoon brown or turbinado sugar over each custard. Using a hand-held blowtorch, caramelize the sugar (see note below). Garnish the top of the caramelized sugar with the reserved blackberries.

fresh blackberries, milk, sour cream, orange blossom honey, brown sugar

Taken from www.epicurious.com/recipes/food/views/balsamic-blackberry-creme-brulee-351791 (may not work)