Baked Jersey Butter Custard with Honey and Berries

Preheat oven to 325°F (160°C). Lightly grease four ramekins.

In a medium bowl, cream together the softened Jersey butter and granulated sugar until light and fluffy.

In a separate bowl, whisk together the egg yolks, heavy cream, and whole milk.

Gradually add the egg yolk mixture to the butter mixture, whisking constantly until well combined. Stir in the vanilla extract.

Pour the custard mixture into the prepared ramekins.

Place the ramekins on a baking sheet. Fill the baking sheet with hot water until it reaches halfway up the sides of the ramekins (this creates a water bath).

Bake in the preheated oven for 25-30 minutes, or until the custards are set around the edges but still slightly wobbly in the center. They will continue to set as they cool.

Remove the baking sheet from the oven and carefully transfer the ramekins to a wire rack to cool completely.

Refrigerate for at least 1 hour to chill thoroughly.

Before serving, drizzle each custard with honey and top with mixed berries.