Blackberry Almond Custard Cups

Preheat oven to 400 degrees Fahrenheit.
Bake puff pastry cups on ungreased baking sheet for 20 minutes. Follow instructions on puff pastry package for shaping of cups.
In a small bowl, whisk your egg. Keep it within reach of the stove.
To a small saucepan, add milk, sugar and cornstarch. Cook over medium heat. Whisk occasionally. Heat milk mixture until tiny bubbles form, about 2-3 minutes.
Remove saucepan from heat.
Quickly pour about 1 tablespoon of the heated milk mixture into the whisked eggs and mix. This will help bring them up to temperature before you add them into the milk mixture.
Then, slowly pour egg mixture into pan with milk, whisking constantly. Add strained and mashed blackberries.
Return pan to low-medium heat and whisk until the custard thickens. This will take about three minutes.
Add almond extract, stir and immediately remove custard from heat.
Allow custard to cool. You can choose to chill in the fridge.
Add a heaping teaspoon of cooled or chilled custard to each cooked pastry cup. Top with a fresh blackberry and sprinkle with sugar. Serve.