Creme Brulee With Cardamom Roasted Blackberries

Step 1

Preheat the oven to 450 degrees F.

Step 2

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.

Step 3

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

Step 4

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.

Step 5

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.

Step 6

Bring kettle or large saucepan of water to boil over high heat.

Step 7

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.

Step 8

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.

Step 9

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.

Step 10

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.

Step 11

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.