In a bowl, whisk together eggs, sugar and vanilla.
Heat milk and cream in a saucepan until almost at boiling point. Remove from heat and allow to cool for 5 minutes. Gradually add to the eggs, sugar and vanilla mixture, whisking as you go.
Pour mixture through a large strainer into a pouring jug. (This step ensures a smoother and creamier custard.)
Carefully pour through another smaller sieve an equal amount of custard into each ramekin/cup.
Place the ramekins in a large baking dish and pour boiling water into the dish so it reaches half way up the side of the ramekins.
Place tray in oven and bake for 25-30 minutes or until the custard has set. It should have just a very slight jiggle when you move the ramekins. If it looks very wobbly it's not yet cooked enough.
Remove ramekins from water and allow to cool a little before placing in the fridge for at least 6 hours. (The caramel will turn from toffee into a caramel sauce during this time).
Run the blade of a butter knife around the ramekins, invert and serve cold with berries.