Makes 4 servings
285ml double cream
6 egg yolks
115g caster sugar
2tbsp caster sugar for topping
170g blackberries
1 vanilla pod
Heat the cream and split vanilla pod, then leave to infuse for 20 minutes before scraping out the seeds back into the cream.
Whisk the egg yolks and sugar and combine with the cream, then heat slowly in a saucepan or over simmering water, while still whisking, until it has thickened considerably. Then cool the custard rapidly, stirring to prevent a skin forming.
Divide the blackberries between four ramekins and top each with the custard and chill until set.
Sprinkle each with the topping sugar and place under a very hot grill to caramelise.
Allow the sugar to cool and harden then serve.