Silky Cinnamon Egg Custard Pudding with Raspberries

Steps

1. Before you start, set out four serving cups and a fine-mesh sieve over a heatproof bowl.
2. In a medium saucepan off the heat, whisk the sugar, cornstarch, cinnamon, nutmeg and salt until no lumps remain.
3. Whisk about one quarter of the milk into the dry mixture to make a smooth paste, then whisk in the remaining three quarters of the milk.
4. Cook over medium heat, whisking constantly, until steaming and just beginning to thicken, about 6 minutes.
5. In a separate bowl, whisk the beaten eggs. Slowly ladle about one third of the hot milk mixture into the eggs while whisking to warm them.
6. Pour the warmed egg mixture back into the saucepan with the remaining two thirds of the hot milk mixture, whisking constantly.
7. Keep whisking over medium-low heat until the pudding bubbles gently and is thick enough to coat a spoon, 2 to 3 minutes; it should reach 160°F (71°C).
8. Remove from the heat and stir in the vanilla, then pour the pudding through the sieve into the bowl for a silky texture.
9. Divide the pudding among the four cups, press plastic wrap onto each surface, and chill at least 3 hours until set.
10. Just before serving, top each cup with the raspberries and blueberries.