b'WHAT YOU NEED TO DO:Bake for 30 minutes, until the custard has set. It will be slightly jiggly in the center. Remove the ramekins to baking racks to cool at room temperature for 1 hour. Just before serving, place each ramekin in a container with 1 inch of hot water. Let the ramekin sit there for 1 minute to loosen up the grip of the caramel at the bottom of the custard. Run a small knife around the edges of the custard. Invert onto a small serving dish and garnish with fresh berries and a mint sprig, if you wish.'