Set aside and cool to room temperature.

Making the Creme Brulee’:

Reduce the oven temperature to 300 degrees.

In a medium saucepan, combine 1 cup cream, sugar, vanilla bean paste.

Bring mixture to boil over medium heat; reduce heat and stir constantly to dissolve sugar making sure mixture does not burn.

Remove from heat and let steep 15 minutes to infuse flavors.

In the bottom of large baking dish or roasting pan place a white kitchen towel; arrange four 4- to 5-ounce ramekins on towel.

Bring kettle or large saucepan of water to boil over high heat; set aside.

To the cream, stir in remaining 1 cup cream to cool down mixture.

Whisk yolks in large mixing bowl until combined.

Whisk 1/2 cup cream mixture into yolks until combined; repeat with another 1/2 cup cream.

Add remaining cream and whisk until thoroughly combined.

Strain through fine-mesh strainer into a medium bowl; discard solids.

Pour or ladle mixture into ramekins, dividing evenly.

Carefully place baking dish with ramekins on oven rack; pour boiling water into dish until water reaches two-thirds height of ramekins; do not splash water into the ramekins.

Bake until centers of custards are just barely set, 30 to 35 minutes.

Transfer ramekins to wire rack to cool; when cool, cover each ramekin with plastic wrap, and refrigerate until cold, at least 4 hours or up to 4 days.

Prepare for serving:

Uncover ramekins; if condensation has collected on custards, place paper towel on surface to soak up moisture.

Sprinkle each custard with about 1 teaspoon sugar; tilt and tap ramekin for even coverage.

Use kitchen torch to caramelize sugar.

Top with cardamom roasted blackberries.