1 cup (250 ml) milk
1/2 tsp (2 ml) ground cinnamon
1 egg plus 1 egg yolk
1/2 cup (125 ml) sugar
1/4 cup (60 ml) all-purpose flour
3/4 cup (180 ml) heavy cream
3 cups (750 ml) fresh mixed berries in season
Heat the milk and cinnamon in a small saucepan over moderate heat just until it begins to steam. Meanwhile, whisk the egg and yolk until foamy. Combine the sugar and flour and beat about half the mixture into the egg. Add about half the milk, followed by the remaining sugar mixture and the remaining milk, beating after each addition. Place the mixture in a small saucepan and bring to a boil over moderate heat, whisking constantly. Remove from the heat, place a piece of plastic wrap directly on the surface, and refrigerate until thoroughly chilled, at least 1 hour. About 20 minutes before serving, stir about 1/4 cup (60 ml) of the cream into the custard. Whip the remaining cream until it forms soft peaks and gently fold into the custard. Place the berries in an 8- to 10-inch (20-25 cm) gratin or baking dish and pour the custard mixture over them, shaking the dish to distribute the custard among the berries. Place 4 to 6 inches (10-15 cm) under a preheated broiler (grill) until the top is lightly browned, about 10 minutes. Serve immediately. Serves 4 to 6.