Facebook0Twitter0Pinterest0 Ingredients 2 cups (500 mL) 10% half-and-half cream 1/2 cup (125 mL) sugar, divided 2 eggs 2 egg yolks 2 tsp (10 mL) vanilla extract 24 fresh blackberries 1/3 cup (75 mL) sugar, for topping Directions Preheat oven to 325oF/160oC. In small sauce pot, combine cream and half of sugar; heat over medium heat until steaming. In heatproof bowl, whisk together remaining sugar, eggs and egg yolks. Slowly and steadily whisk in heated cream mixture; whisk in vanilla. Pour mixture into a liquid measuring cup. Set six small ramekins (213 mL) in a 9×13 inch baking dish. Add 4 blackberries to each ramekin; pour cream mixture over top. Place baking dish on rack in oven and carefully pour enough boiling water to come up three-quarters up the sides of ramekins. Bake for 35-40 minutes until tops are firm and centre is still slightly jiggly. Let cool on rack. Cover loosely and refrigerate for up to 2 days. Before serving, blot tops of custards dry with paper towel and sprinkle each evenly with approximately 1 tsp (5 mL) of sugar. Torch or broil until sugar is bubbling and caramelized. Let cool 3 minutes then serve. Facebook0Twitter0Pinterest0 Found Under: DessertsDairyBake / RoastBBQ / Grill / BroilBoil / Simmer Leave a Review Cancel reply You must Register or Login to post a comment.