Vanilla Custard with Roasted Berries

2 cups cream

1/2 tsp cinnamon

1/4 tsp nutmeg

1 tsp vanilla extract

2 whole eggs

2 egg yolks

1/2 cup sugar

Berries

1 cup berries- blueberry, raspberry blackberries, or a mix

2 tsp sugsr

1.5 tbsp Cranberry Vinegar

 

Directions:  Heat oven to 300. You will need 6 ramekins or oven-safe bowls, and a larger baking dish they can sit in. You can also bake this in a small casserole dish, again nested in a larger pan. Prepare a kettle or pan of boiling water. Whip eggs and yolks with sugar until thickened and pale yellow. Combine cream, cinnamon, nutmeg, vanilla, and a pinch of salt in a small saucepan. Cook on medium low heat until cream reaches the barest simmer. Off heat, fold the cream into the eggs, stirring constantly until fully incorporated. Pour custard mix into ramekins or baking dish. Set your custards into the larger pan and carefully pour boiling water into the larger pan until it reaches 3/4 of the way up the cups. Carefully transfer the pan to the oven (you can also pour water once the pan is in the oven, which may be easier). Bake until custard is mostly set with a little jiggle in the middle, about 30 minutes. Remove and let cool. Custard can be served warm, room temperature, or chilled.

While custard is cooling, increase the oven heat to 450. Mix berries with vinegar and sugar in a small baking dish. Pop in the oven for 10 minutes. Just before serving, top the custard with the berries.