Preheat the oven to 325 F (160 C).

In a small saucepan, combine the cream and anise seeds.
Heat for 3 to 5 minutes over medium heat, until boiling point. Remove from heat, cover and let infuse for 30 minutes.

Meanwhile, mix the blueberries and 2 tablespoons of sugar in a small saucepan. Cook over medium heat for 5 to 7 minutes, stirring often and lightly crushing the fruit to release the juice, until the mixture is reduced and has the consistency of jam. Remove from heat and let cool. Stir in the blackcurrant cream.

Divide the blueberry mixture among 4 1/2 cup (125 ml) ramekins and place the ramekins in a baking dish. Set aside.

In a bowl, beat the egg yolks and the remaining sugar just enough to combine. Gradually add the cream and condensed milk to the egg yolk mixture, then strain the cream into a fine mesh sieve over a pitcher.

Pour the cream into the ramekins, dividing it evenly.
Pour enough hot water into the baking dish to come halfway up the sides of the ramekins.
Bake for 30 to 35 minutes, until the creams are just set and their centers still slightly tremble.
Remove from the oven and let cool completely.
Cover each ramekin with plastic wrap and refrigerate for at least 2 hours or up to 24 hours.

Sprinkle each ramekin with brown sugar.
Caramelize the sugar by passing each ramekin under the broiler, so that the sugar melts. (You can also place the ramekins under the preheated grill for 3 to 5 minutes, until the sugar melts).
Let cool before serving.