Baked custard with berry compote

Preheat the oven to 150*C. Have a ceramic dish and a roasting tin bigger than the dish ready. 

Add the egg, yolks and sugar to a mixing bowl and whisk until well combined. Add the remaining  ingredients – milk, double cream, vanilla, cinnamon and peels to a medium size saucepan and warm  up over a medium heat. When the mixture is just about to boil, pour it over the eggs and whisk  rapidly. Return the custard into the pan and warm up over a low heat, stirring continuously until it  reaches about 80*C. Strain it through a sieve into the ceramic dish and discard the cinnamon and  peels.  

Boil the kettle and place the dish in the roasting tin. Fill the tin with boiling water halfway. Carefully  place the tin with custard dish in the oven and bake for 30-35 minutes, until the custard is just set  and still a bit jiggly in the middle.

Whilst the custard is in the oven, prepare the berries. Add the berries, water and sugar to a small  saucepan and bring to a boil. Turn the heat down and simmer for 5 minutes, until the berries soften  and sugar dissolves. Add the rum (if using) and take the pan off the heat. 

Let the custard cool down completely and then chill it in the fridge for at least 20 minutes. Serve in  small bowls with plenty of berry compote.