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White Chocolate & Blackberry Creme Brûlée

I love Creme Brûlée, it’s all about the contrasting textures and tastes. The sound of the crack as you dip your spoon in to the silky custard you’ll find beneath the amber surface. But, and here’s a big BUT, you do need to take care. Add the warmed cream as slowly as you can in a steady stream whisking the whole time or you’ll end up with lumpy scrambled eggs. Also for an extra special Brûlée, spoon off the air bubbles from the surface before pouring your custard into the ramekins. Don’t be put off as once you’ve mastered these little beauties you will want to make them time and time again. Makes 6-8 depending on the size of your ramekins.
300ml double cream
200ml whole milk 
1 tsp vanilla extract 
100g white chocolate pieces
95g caster sugar                                          preheat the oven to 140˚c fan
4 egg yolks 
12-14 frozen blackberries 
plus 6 tbsp Caster sugar for topping

Place 2 blackberries into each ramekin dish or teacup

Whisk the egg yolks, vanilla extract and sugar until light and fluffy

Heat the milk, chocolate and cream in a saucepan until just below boiling, stirring all the time with a wooden spoon

Very slowly add the cream mixture to the egg yolks and sugar, stirring vigorously, strain into a jug and pour equal amounts into the 6-8 ramekin dishes

Put ramekins into a baking tray and half fill with boiling water. Bake in the preheated oven for 45  minutes. Leave to cool on wire racks before chilling completely in the fridge for at least 3 hours, or overnight

Just before serving sprinkle each Brûlée with a level tablespoon of caster sugar, run a blow touch over to melt the sugar or if you’re really careful and brave melt under a very hot grill, but don’t take your eye off of them for a second or the sugar will burn very quickly.

Pop back in the fridge for 5-10 minutes until the caramel has set hard, then serve immediately. 

*TOPTIP It’s good to spray a mist of water on the Brûlées over  the sugar before you start to caramelise them, this helps to stop them catching, giving a nice even finish. 

*TOPTIP Using frozen berries stops the fruit turning to mush when cooking.

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