White Chocolate Custard with Fresh Berries

Makes 6 servings

6 four-once ramekins or custard cups (about 2.5-inch diameter and 1.5-inch high)

Ingredients:
1 ½ cups (375 ml) half-and-half
4 oz (115g) white chocolate, finely chopped
1/4 cup (50g) sugar
4 large eggs yolks
2 teaspoons Kirsh (cherry brandy)
1 cup fresh blueberries or raspberries for toppings

1. Preheat the oven to 350°F (175°C). In a small saucepan over low heat, warm the half-and-half then add white chocolate and sugar. Stir gently until the white chocolate is melted, then remove from heat.
2. In a medium-size mixing bowl, whisk the egg yolks. Gradually add the warm half-and-half mixture, stirring gently with a whisk. Add the Kirsh.
3. Place the 6 ramekins in a baking pan that is at least 2 inches high, and pour the custard into the ramekins. Add warm water to the baking pan so that the water reaches halfway up the outside of the ramekins (creating a water bath). Cover the pan with foil and bake for about 40 minutes, or until the custard jiggles slightly when nudged.
4. Remove the custards from the water bath and cool on a wire rack.
   Serve custards in the ramekins at room temperature or chilled, topped with fresh berries.

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