Buttered blackberries with lime creme brulee

Method

For lime brulees

Split 2 vanilla pods, scrape the seeds into a saucepan and add 3 cups pouring cream. To this, also add the split vanilla pods. Bring to the boil over low heat, then set aside.

Whisk 7 egg yolks with 110g ( 1/2 cup) sugar until thick. Remove vanilla pods and stir cream into egg yolk mixture. Transfer mixture to a heavy saucepan and cook, stirring constantly, over low heat until mixture thickens enough to coat the back of a wooden spoon. Do not boil. Remove from heat and strain. Stir in 3 tsp finely grated lime zest then divide custard among six 1-cup ramekins. Cover with plastic wrap and refrigerate for 3 hours or overnight.

Sprinkle tops of creme brulees with 165g (3/4 cup) golden caster sugar to form a layer 2-3mm thick that covers tops completely. Place under a pre-heated hot grill until sugar caramelises.

Chill for 15 minutes before serving.

Melt 1 tbsp butter in a frying pan over medium heat, add 450g blackberries and 100g brown sugar. Toss gently and add the juice of 1 orange. Stir over medium heat for 2-3 minutes, until blackberries are soft.

To serve 

Serve creme brulees with a small pot of warm blackberries (and juices) on the side.