Custard with Whipped Cream and Blackberries

Ingredients

• 1 cup blackberries fresh
• 2 large egg yolks 
• 2.8 tablespoons flour all-purpose
• 6 tablespoons granulated sugar 
• 1 pinch salt 
• 1 tablespoon sugar canned (you can use a little less if you like)
• 1 teaspoon butter unsalted
• 0.5 teaspoon vanilla extract 
• 0.5 cup whipping cream 

Equipment

• sauce pan
• whisk
• hand mixer

Directions

1. Combine first 3 ingredients in a heavy saucepan not set over heat; whisk in egg yolks and whisk in about 1/3 cup of the milk. Set over medium heat and gradually whisk in the remaining milk, whisking constantly until thickened — original recipe said 5 to 7 minutes, but mine thickened in about 3 since it was a half batch.
2. Remove from heat.
3. Whisk in vanilla and butter. Divide evenly among 2 or 3 wine glasses; cool. Cover and chill 2 hours or until ready to serve.Before serving, beat whipping cream at medium speed with an electric mixer until foamy; gradually add sugar, beating until soft peaks form.
4. Spread over custard. Top with fresh blackberries.