Baked Jersey Butter Custards with Berry Compote

Preheat oven to 325°F (160°C).

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

Gradually beat in the eggs, one at a time, then stir in the heavy cream and vanilla extract.

Pour the custard mixture into four ramekins.

Place the ramekins in a baking dish and add hot water to the dish, coming halfway up the sides of the ramekins (creating a water bath).

Bake for 30-35 minutes, or until the custards are set around the edges but still slightly jiggly in the center.

While the custards are baking, prepare the berry compote: In a saucepan, combine the mixed berries, sugar (2 tablespoons), and lemon juice.

Cook over medium heat, stirring occasionally, until the berries soften and release their juices, about 5-7 minutes. Simmer until the sauce thickens slightly.

Remove the custards from the oven and let them cool in the water bath for 10 minutes.

Refrigerate for at least 2 hours before serving. This allows the custards to fully set.

Top each custard with a generous spoonful of berry compote before serving.