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Blackberry Crème Brûlèe
( SERVES 4 )

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Preheat the oven to 180 degC.
Heat the cream with the orange zest, then simmer for 3 minutes to allow the flavour to infuse.
Remove from the heat and set aside for 20 minutes.
Using a whisk, beat together the egg yolks and first measure of caster sugar until pale and creamy.
Strain in the hot cream and return the custard to a clean saucepan on a low heat.
Using a wooden spoon, stir continuously until the custard starts to thicken, whisking quickly when it does. This should take about 10-15 minutes.
Once the custard has an almost-set quality, remove it from the heat.
Divide the blackberries between four 6cm diameter ramekins and pour in the custard.
Place the ramekins in a baking dish with enough water to come halfway up the sides.
Place the dish in the oven and bake for 20 minutes.
Remove the ramekins from the oven and refrigerate for at least an hour before serving.
Sprinkle the second measure of sugar in an even layer over the surface of the custards and spray with a little water.
Place the ramekins under a grill or use a handheld kitchen blowtorch to melt the sugar until it has caramelised to a rich golden brown.