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1
Line the bottom of eight 1/2 cup ramekins(or custard cups) with the berries, and set them aside.
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2
Preheat oven to 300*F.
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3
Heat the half and half in a heavy saucepan over medium high heat, just to the boiling point.
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4
Whisk the sugar, whole eggs, and egg yoks together in a large bowl until the mixture is light and frothy.
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5
Now slowly whisk the hot half and half into the egg mixture; mix thoroughly, and strain the mixture back into the saucepan.
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6
Using a wooden spoon, stir the mix over low heat just until it coats the back of the spoon.
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7
Add vanilla.
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8
Divide the custard among the berry lined ramekins, and set them in a baking dish.
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9
Pour the hot water into the dish until it reaches 2/3 of the way up the sides of the ramekins.
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10
Place the dish in the oven and bake until a toothpick inserted in the center of one of the custards comes out clean, about 35 to 40 minutes.
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11
Remove the ramekins from the water bath and allow them to cool slightly.
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12
Then cover and refrigerate util they are chiled, about 2 hours.
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13
To serve, preheat the broiler.
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14
Sift a light layer of confectioners' sugar over the ramekins, and place them under the broiler just until the sugar caramelizes, 2-4 minutes.
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15
Serve immediately.
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16
Enjoy!
