Balsamic-Blackberry Crème Brûlée

Name: Balsamic-Blackberry Crème Brûlée
Yield: 4 servings
Ingredients: 1 2 1/2 cups fresh blackberries; 1 3 tablespoons 5- to 10-year-old balsamic vinegar; 1 1 2/3 cups unflavored Greek yogurt or other whole-milk yogurt; 1 1/3 cup sour cream; 1 1/4 cup orange blossom honey; 1 6 tablespoons or 12 teaspoons oven-dried brown sugar (see note below) or turbinado sugar

From the kitchen of Carly

Tangy Greek yogurt and sour cream custard meets bright balsamic blackberries, then finished with a crackling caramelized sugar top. The contrast between cool, creamy, and that satisfying crunch makes this elegant enough for dinner guests but simple enough for a weeknight indulgence.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 1/2 cups fresh blackberries
13 tablespoons 5- to 10-year-old balsamic vinegar
11 2/3 cups unflavored Greek yogurt or other whole-milk yogurt
11/3 cup sour cream
11/4 cup orange blossom honey
16 tablespoons or 12 teaspoons oven-dried brown sugar (see note below) or turbinado sugar

Instructions

Put the blackberries and sprinkle with the vinegar. Let stand for 15 minutes. Reserve 1/2 cup of the berries for garnish. Divide the remaining berries among six standard-size flan dishes.
In a medium bowl, stir together the yogurt and sour cream and divide the mixture among the dishes. Drizzle with the honey. Refrigerate for 1 hour.
When ready to serve, place the dishes on a baking sheet and evenly sprinkle 1 tablespoon brown or turbinado sugar over each custard. Using a hand-held blowtorch, caramelize the sugar (see note below). Garnish the top of the caramelized sugar with the reserved blackberries.