Cream Brule with Blackberries

1 c milk 1 dash salt

1 c light cream 1 tsp. vanilla

2 eggs, slightly beaten ¾ c brown sugar

¼ c sugar

½ c blackberries- fresh, small and chilled

Heat milk and cream in top of double boiler to scalding. Do not boil.

Combine egg, sugar and salt. Gradually stir in hot mixture. Cook in

double boiler until mixture coats spoon, stirring constantly. Add

vanilla. Cool. Pour into a shallow baking dish or soufflé dish.

Chill until custard is thick and set. Sift brown sugar over top or

just around the edges, if preferred. Broil 3 to 4 minutes until the

sugar is bubbly and melted. Top should be shiny. Keep cool until

serving time. Using a spoon, tap the top to break the crust.

Divide into 6 dishes over blackberries. Makes 6 servings.

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