Chocolate and Blackberry Brûlées

Cook Time 1 hour plus chilling time

Serves 6

Ingredients

300ml thickened cream

200ml milk

2 whole eggs and 2 yolks

75g caster sugar, plus extra for topping 

75g dark chocolate, roughly chopped

1 tsp vanilla bean paste

Blackberries

250g fresh blackberries

50g caster sugar

Method

For the blackberries, place all the ingredients into a saucepan on medium heat and bring to a simmer. Cook for 5-10 minutes to release the blackberry's juices and then remove from the heat to cool.

Preheat the oven to 150°C. 

Place the cream, milk and vanilla into a saucepan. Bring to the boil, then remove from the heat. While the chocolate is still hot, stir it until completely melted. In a bowl, whisk the whole eggs and yolks together with the sugar until the mixture becomes pale and thickens.

Whisk the chocolate cream mixture into the eggs, and with a large spoon, remove the foam from the top (so it does not burn). Divide the blackberries between 6 x 125ml ramekins, then pour custard over the top. Place the ramekins into a baking dish and pour hot water halfway up the sides. Bake for 30-40 minutes until just set with a slight wobble in the centre.

Cool to room temperature, then refrigerate for at least 4 hours or overnight. Sprinkle a thin, even layer of sugar on top. Torch until deep golden and glassy. Let it sit for 1-2 minutes to harden.