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| 1. | Combine (A) in a heavy medium saucepan, moderate heat until the surface begins to shimmer, about 5 minutes. |
| 2. | Combine (B) in a bowl and whisk until just starting to lighten. Pour in the hot mixture (A) while stirring gently to avoid forming air bubbles. |
| 3. | Strain the custard into a large measuring glass and skim off the surface air bubbles. |
| 4. | Pour custard into 6 small ramekins placed into a baking pan with water halfway up the sides of the ramekins. |
| 5. | Bake 325F for 45 minutes, or until the custard is firm around the edges but trembling in the center. |
| 6. | Chill for 3 hours or a few days, spread (C) over top, and flame with propane torch, rotating and swirling to coat evenly. |
| 7. | Serve garnished with fresh berries. |
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