Creme Brulee With Blackberries And Cardamom
- 1 quart Heavy Cream
- 1 Vanilla Bean, Split And Scraped
- 1/2 teaspoons Cardamom
- 6 Large Egg Yolks
- 1 cup Sugar, Divided
- 1 cup Fresh Blackberries
- Boiling Water, For The Water Bath
- Preheat the oven to 325u0b0F.
- 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!)
heavy cream, vanilla, cardamom, egg yolks, sugar, fresh blackberries, boiling water
Taken from tastykitchen.com/recipes/desserts/creme-brulee-with-blackberries-and-cardamom/ (may not work)