1cupmilkroom temp or warmed in microwave (I used 2%)
1tablespoonsugaryou can use a little less if you like
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. Remove from heat. 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. Spread over custard. Top with fresh blackberries.