Crème Brûlée with Cardamom Roasted Blackberries

Crème Brûlée with Cardamom Roasted Blackberries

Serves 4
Cooks in
Preparation Time


300g frozen field fare Blackberries
2 tbsp sugar
1/2 tsp cardamom
½ vanilla bean split and seeds removed

For the Crème Brûlée

240g heavy cream chilled
68g granulated sugar
Pinch table salt
½ vanilla bean split and seeds removed
6 large egg yolks
2 tbsp sugar for topping

300g frozen field fare Blackberries2 tbsp sugar1/2 tsp cardamom½ vanilla bean split and seeds removedFor the Crème Brûlée240g heavy cream chilled68g granulated sugarPinch table salt½ vanilla bean split and seeds removed6 large egg yolks2 tbsp sugar for topping

Cardamom Roasted Blackberries Steps

Preheat the oven to 450 degrees F.

Place the blackberries on a sheet pan and toss with the sugar, cardamom and vanilla bean seeds. Roast in the oven for 20 minutes, tossing halfway through. Cool to room temperature before serving.

Crème Brûlée Steps

Adjust oven rack to lower-middle position and heat oven to 300 degrees.

Combine 1 cup cream, sugar, and salt in medium saucepan; with paring knife, scrape seeds from 1/2 vanilla bean (halved lengthwise) into pan, submerge pod in cream, and bring mixture to boil over medium heat, stirring occasionally to ensure that sugar dissolves. Take pan off heat and let steep 15 minutes to infuse flavors.

Meanwhile, place a white kitchen towel in bottom of large baking dish or roasting pan and arrange four 4- to 5-ounce ramekins on towel.  Bring kettle or large saucepan of water to boil over high heat.

After cream has steeped, stir in remaining 1 cup cream to cool down mixture. Whisk yolks in large bowl until broken up and combined. Whisk about 1/2 cup cream mixture into yolks until loosened and combined; repeat with another 1/2 cup cream. Add remaining cream and whisk until evenly colored and thoroughly combined.

Strain through fine-mesh strainer into 2-quart measuring cup or pitcher (or clean medium bowl); discard solids in strainer. Pour or ladle mixture into ramekins, dividing it evenly among them.

Carefully place baking dish with ramekins on oven rack; pour boiling water into dish, taking care not to splash water into ramekins, until water reaches two-thirds height of ramekins. Bake until centers of custards are just barely set, 30 to 35 minutes.

Transfer ramekins to wire rack to cool. Set ramekins on rimmed baking sheet, cover tightly with plastic wrap, and refrigerate until cold, at least 4 hours or up to 4 days.

Uncover ramekins; if condensation has collected on custards, place paper towel on surface to soak up moisture. Sprinkle each with about 1 teaspoon sugar; tilt and tap ramekin for even coverage. Ignite torch and caramelize sugar. Top with cardamom roasted blackberries.

Recipe Notes

You can also caramelize crème brûlée using your broiler. Move the top rack in your oven up as high as it will go. Place the ramekins in the oven on the top rack, and turn on the broiler. Broil for 5 to 10 minutes, rotating them frequently so that they broil evenly. Take them out when the sugar has browned.

The crème brûlée can be made up to 4 days ahead of time. Store them in the refrigerator and at the last minute, just sprinkle the sugar on top and caramelize it.


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