Mix the eggs, egg yolks, vanilla essence and Carnation condensed milk together and slowly heat to 80°C or until thickened, stirring continuously. Do not let the mixture boil.
Sprinkle the berries into little serving dishes, fill with the hot custard and cool then chill for 4 hours.
Just before serving sieve a thin layer of sugar over the crème brûlée. Use a blow torch to caramelise the sugar and serve.
Recipe courtesy of Carnation