Method

1. Preheat oven to 325oF/160oC.
2. In small sauce pot, combine cream and half of sugar; heat over medium heat until steaming.
3. In heatproof bowl, whisk together remaining sugar, eggs and egg yolks.
4. Slowly and steadily whisk in heated cream mixture; whisk in vanilla.
5. Pour mixture into a liquid measuring cup.
6. Set six small ramekins (213 mL) in a 9×13 inch baking dish.
7. Add 4 blackberries to each ramekin; pour cream mixture over top.
8. Place baking dish on rack in oven and carefully pour enough boiling water to come up three-quarters up the sides of ramekins.
9. Bake for 35-40 minutes until tops are firm and centre is still slightly jiggly. Let cool on rack.
10. Cover loosely and refrigerate for up to 2 days.
11. Before serving, blot tops of custards dry with paper towel and sprinkle each evenly with approximately 1 tsp (5 mL) of sugar.
12. Torch or broil until sugar is bubbling and caramelized. Let cool 3 minutes then serve.