Ingredients

• 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

Instructions

1. 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.
2. 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.
3. 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.