Instructions

1. In a medium saucepan, combine the fresh blackberries and 1/4 cup of the granulated sugar. Cook over medium heat, stirring gently, until the blackberries release their juices and the sugar dissolves, about 5 minutes.
2. In a separate bowl, whisk together the egg yolks, milk, vanilla extract, and cornstarch until fully combined and smooth.
3. Slowly pour the egg yolk mixture into the saucepan with the blackberry mixture, stirring constantly to prevent the eggs from curdling.
4. Continue to cook the mixture over medium heat, stirring constantly, until it thickens and coats the back of a spoon, about 10 minutes. Be patient, as this step is crucial for achieving the perfect custard consistency.
5. Remove the custard from the heat and allow it to cool for a few minutes. Then, strain the custard through a fine-mesh sieve into a clean bowl to remove any lumps or blackberry seeds for a silky smooth texture.
6. Divide the strained custard into individual serving dishes or cups and refrigerate for at least 2 hours, or until fully set.
7. When ready to serve, top each custard with a generous dollop of whipped cream and garnish with a few fresh mint leaves and additional blackberries for an elegant touch.