Preheat oven to 325°F (160°C).

In a saucepan, combine cream, buttermilk, ¼ cup (50 mL) of the sugar and lemon zest; heat over medium heat until steaming. In a heatproof bowl, whisk together ¼ cup (50 mL) of the sugar, eggs and egg yolks until pale. Gradually whisk in heated Cream mixture in a slow steady stream; whisk in vanilla

Strain through a fine-mesh sieve into a liquid measuring cup with a pouring spout. Pour evenly in bottom of six ¾-cup (175 mL) or eight ½-cup (125 mL) ramekins or crème brûlée dishes.

Set ramekins in a roasting pan and place pan in oven. Pour in enough boiling water to come three-quarters up sides of ramekins. Bake for 35 to 40 min until tops are firm and centre is still slightly jiggly. Let cool on rack. Cover loosely and refrigerate for about 2 hours, until chilled, or for up to 2 days.

Tarragon Cream: In a chilled bowl, using an electric mixer, whip until cream is thick. Beat in honey, tarragon and orange zest until soft peaks form; set aside.

Topping: Preheat broiler, if using. Blot tops of custards dry with paper towel. Sprinkle evenly with a thin layer of the remaining sugar, adding more if required. Broil on a baking sheet, rotating ramekins as necessary, or use a torch until sugar is bubbling and caramelized. Let cool for 3 min. Place blackberries evenly on top and dollop with Tarragon Cream. Garnish each with tarragon sprig and black pepper, if desired.

Cooking Tips: To ensure a silky-smooth custard, be sure to bake the custard in a water bath.

The cream can also be whipped by hand using a whisk.