James Martin’s wicked dessert is the perfect way to use up a glut of blackberries.
Preheat the oven to 220C/425F/Gas 7. Grease four individual dariole moulds with butter.
Heat the blackberries and sugar in a saucepan for 2-3 minutes, or until the blackberries have broken down. Remove the pan from the heat.
Cut out four pieces of bread to line the base of the dariole moulds and four larger pieces for the top. Cut the remaining bread into strips.
Dip each piece of bread into the melted butter and use them to line the bottom and sides of the dariole moulds. Spoon the blackberries into the moulds and top with the larger circles of bread.
Bake the charlottes in the oven for 5-6 minutes.
Meanwhile for the custard, bring the cream, milk and vanilla pod to a simmer over a low heat. Remove the pan from the heat and remove the vanilla pod.
Whisk the egg yolks and sugar together in a bowl until well blended. Slowly whisk in the hot milk and cream. Return the mixture to the pan and cook over a gentle heat, stirring continuously, until the custard thickens enough to coat the back of a spoon.
To serve, carefully turn the blackberry charlottes out onto serving plates and pour over the custard.
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