Separate the egg yolks from the egg whites. Set aside.
Fill the bottom pan of a double boiler, or a small saucepan, with a few inches of warm water.
Into the top of the double boiler or saucepan, pour in the cream, the vanilla, and the maple syrup. Gently warm over medium heat until very warm to the touch.
While the cream is warming, place the berries in an oven-safe dish. Warm them in a preheated 350 degree oven until they begin to release those delicious, rich, succulent berry juices (usually 10-15 minutes).
Once the cream is warm, add the egg yolks to a large bowl. Whisk them a bit. Then, slowly ladle in the hot cream – sloooooooowly. If the cream is added to quickly, you’ll end up with a large bowl of scrambled eggs.
Now, whisk, whisk, whisk, WHISK!
Return the custard to the top of the double boiler. Continue to warm over medium heat until the mixture thickens, about 10 minutes.
Combine the custard and the berries however you want. Drizzle, dip, mix up, it's all good.