Creme brulee with macerated berries-vanilla chantilly cream-caramel

Im not a pastry chef or patissier but I have been surprising myself lately with the desserts I've been making.

I had about 2 days to test the recipe. I botched a couple of attempts. Cooking 50+ in perforated pans at 200 degrees for 1 hour in steam in the rational oven worked best for me.

I'm glad they came out good. Thoughts?

I know its a classic and basic plating but I wanted to share nontheless.