Buttered blackberries with lime creme brulee
You can't beat their simplicity when served plain and unadorned. But sliced ripe peaches with blackberries are a marriage made in heaven - try them splashed with chilled prosecco on a hot steamy night.
Photo: Julian Kingma
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- 2 vanilla pods
- 3 cups pouring cream.
- 7 egg yolks
- 110g ( 1/2 cup) sugar
- 3 tsp finely grated lime zest
- 165g (3/4 cup) golden caster sugar
- 1 tbsp butter
- 450g blackberries
- 100g brown sugar.
- the juice of 1 orange
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.
Serve creme brulees with a small pot of warm blackberries (and juices) on the side.