Method: Preheat oven to 160C / 320F. Lightly grease two 350ml-capacity baking dishes. Heat milk in a small saucepan until almost boiling. It’s ready when white smoke arises. With an electric mixer, beat the eggs with sugar until thick and pale. Mix in vanilla extract. Gradually whisk the hot milk into egg mixture. Add in yoghurt. Mix well. Strain through a sieve into a large measuring cup or jug. Place the two baking dishes in a large roasting pan. Scatter some berries in the two dishes. Pour in the egg mixture. In the large pan, pour hot water to halfway up sides of the dishes. Bake in the preheated oven for 25 to 30 minutes. After baking for about 10 minutes, or until the surface starts setting, carefully remove the pan from the oven and sprinkle some more berries on top. Continue baking until custard is set around edges but still slightly wobbles in center. Serve hot or warm.