In a heavy saucepan, combine 2 cups of half-and-half cream, 4 egg yolks, and ½ cup of sugar. Cook over low heat, stirring constantly for about 5-7 minutes until thickened.

Remove the saucepan from heat and stir in 1 tablespoon of vanilla extract. Transfer the custard into a bowl, cover with plastic wrap, and refrigerate for at least 1 hour.

While the custard cools, rinse and prepare your choice of fresh berries. Pat them dry and set them aside in a bowl.

Once the custard is chilled, spoon a portion into each serving dish and top with the fresh berries.

For added presentation, garnish with fresh mint or a dusting of powdered sugar.