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