Blackberry Brulee

What's better than creme brulee? Creme brulee with fruit!



Our house is surrounded by blackberry bushes. As the berries began to ripen, I wondered what I could do with them this year. Blackberry cobbler? Naw, yummy but too...predictable. Pan Roasted Venison With Crushed Blackberry-Ancho Chile Sauce & Sweet Potato-Toasted Pine Nut Polenta? Um....no. I'll leave that to Bobby Flay. I need something that's easy and inexpensive. Something like Blackberry Brulee!

Although picking blackberries can be a little bothersome, the chiggers and thorns are totally worth it when you taste this sweet fruit combined with rich, creamy, warm, vanilla custard.

Blackberry Brulee

1 cup blackberries
1/3 cup sugar
2 TBS cornstarch
1/4 teaspoon salt
2 cups half-and-half
1/2 tsp vanilla
4 tsp packed brown sugar

Place blackberries evenly in bottom of four 10-ounce ramekins.
Mix sugar, cornstarch and salt in 2-quart saucepan. Stir in half-and-half. Heat to boiling over medium heat, stirring frequently, until thick. Stir in vanilla. Spoon over blackberries. Sprinkly 1 tsp brown sugar over mixture in each ramekin. Broil a few minutes or just until brown sugar is melted.