Great Tastes of Manitoba

Blackberry Crème Brûlée

1 hour
Prep: 20 mins | Cook: 40 mins | Servings: 6


  • 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


  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.

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