Mixed Berry Custards

• 2 cups blueberries
• 2 cups blackberries or raspberries, rinsed
• 4 eggs
• 1¼ cups milk
• ¼ cup orange brandy
• 1 teaspoon ground cinnamon
• 1/3 cup flour
• ½ cup granulated sugar
• pinch salt
• ¼ cup confectioners' sugar, for dusting
• Mint sprigs, for garnish

Preheat oven to 350°. Butter eight 8-ounce ramekins. Distribute berries among ramekins. Set aside. In a mixing bowl, whisk together eggs, milk and brandy. Add cinnamon, flour, granulated sugar and salt and whisk until smooth. Pour batter over berries. Bake until golden brown, 35 to 40 minutes. Let cool for about 15 minutes. Dust with confectioners' sugar. Serve warm in the ramekins.

custard