Making Blackberry Crème Brûlée can be streamlined by following these straightforward steps:

1. Preheat the Oven: Preheat your oven to 325°F (160°C).
2. Heat Dairy: In a saucepan, combine heavy cream and whole milk. Heat over medium until it just begins to simmer. Remove from heat.
3. Combine Sugar and Egg Yolks: In a mixing bowl, whisk together 1/2 cup of granulated sugar and salt. Add the egg yolks and whisk until the mixture is pale and fluffy.
4. Temper the Egg Mixture: Slowly add the warm milk mixture to the egg mixture, whisking constantly to avoid curdling the eggs.
5. Add Vanilla: Stir in the vanilla extract.
6. Prepare Ramekins: Place your ramekins in a deep baking dish. Distribute fresh blackberries evenly among the ramekins.
7. Pour Custard: Strain the custard mixture through a fine sieve into the ramekins over the blackberries, filling them about three-quarters full.
8. Bake: Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins. Bake in the preheated oven for 30-40 minutes until the edges are set but the centers remain slightly jiggly.
9. Chill: Remove the ramekins from the water and let them cool to room temperature, then cover and refrigerate for at least 2 hours.
10. Caramelize Sugar: Before serving, sprinkle a thin layer of granulated sugar on top of the chilled custard. Using a kitchen torch, carefully melt the sugar until golden and crispy. Alternatively, place under a broiler until caramelized.
11. Serve: Allow the caramel layer to cool slightly before serving.

Following these steps will ensure that your Blackberry Crème Brûlée turns out perfectly every time.