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1
In a small pot, combine the blackberries and sugar over medium heat. Bring to a simmer, and cook until the berries break down - use the back of a spoon or a potato masher to help it along.
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2
Strain the mashed berries through a sieve, and transfer to a medium heat-safe bowl.
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3
Preheat the oven to 325u00b0F. Place four-six oven-safe ramekins on a baking sheet. Heat a large kettle with water (you can also use a pot of water if needed) and heat until barely simmering.
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4
Whisk the cream and vanilla into the blackberry puree. Whisk the egg yolks together in a small bowl, then ladle a few scoops of the warm blackberry cream into the yolks, while whisking constantly.
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5
Whisk the yolk mixture back into the remaining blackberry mixture. Divide the mixture evenly between the ramekins and transfer the tray to the oven.
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6
Pour hot water (from the teapot or the pot you prepared) into the sheet tray - ideally the water should come 1/3 up the sides of the ramekins.
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7
Bake until the custards are set at the edges, but still jiggly in the center, 35-40 minutes.
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8
Let the custards cool for 30 minutes at room temperature, then transfer to the refrigerator to chill completely - at least 2 hours - before serving.
