In another bowl, beat the egg yolks with the whipped cream and the blackberry mixture.
In a spacious mold, place the molds for the crème brûlée, pour boiling water into the larger mold, and fill the smaller molds halfway with the prepared mixture.
Bake in the oven for one hour, Temperature 100°C.
Take out the creams and put them in the fridge for 30 minutes.
Sprinkle with brown sugar on the surface and caramelize with a torch.
Enjoy!
