Separate eggs, keeping the yolks in a small metal mixing bowl.
Using a sauce pot (that the bowl will sit over), warm water to a simmer.
Muddle half of the package ofblackberries, set aside.
Whisk sugar into eggs.
Place the mixing bowl with eggs mixtureover the simmering water, do not submerge bowl into water, it should just sitabove the water line.
Continue to whisk until a thick custard forms.
Stir in the blackberry brandy and whiskuntil mixture thickens again.
Remove from heat and fold in the muddled blackberries.
Serve in a custard glass, chiffonade the basil and sprinkle on top, drizzle with balsamic.
