Whilst you can buy blackberries in many super markets at this time of year, I think there is nothing quite like a little hedgerow foraging for a small tub of these tasty fruits. Nature has a way so that it’s pretty difficult for us to pick every berry from the bushes. The fruit ripens at different times so you have to let the firm red berries stay on the bush to ripen in tomorrows sun. Then there’s those beautiful plump ones just out of reach which the birds and small mammals will get to spread the seeds for new plants. Avoid the sharp prickles from the bramble bush and collect enough for a small tub to add to crumbles with those apples or drop them in these rich egg custard brûlées for a wonderful dessert.
Ingredients makes 6
- 475ml double cream
- 6 egg yolks
- 75g caster sugar
- 1 vanilla pod
- Blackberries
Method
- Pour the double cream into a saucepan. Split the vanilla pod and scrape the seeds from the pod. Add both the seeds and pod to the cream and bring to a gentle boil on a stove
- Whilst the cream is coming to the boil whisk the sugar and yolks together – put the blackberries into 6 ramekin dishes
- Pour the hot cream into the yolks and sugar whilst whisking.
- Remove the vanilla pod and pour the mixture into a clean saucepan
- Carefully heat the mixture, stirring continuously until it reaches 82 degrees Celsius on a sugar thermometer
- Remove from the heat and continue to stir for a few minutes before pouring into the ramekin’s
- Chill for at least 4 hours and then sprinkle with a little caster sugar and carefully torch the top with a kitchen blowtorch
