Start by buttering 4 large brulee dishes and put aside. Next, beat the egg yolks with the 30g sugar and vanilla till light and creamy. Heat the single cream and pour over the egg yolk mixture, whisking constantly. Place the brulee dishes into a larger dish and half fill with hot water. Pour the cream into the brulee dishes and spoon in the defrosted berries. Place the dish into the oven at 160`c and bake for 25-30 minutes. Remove from the oven and remove from the hot water. Allow to set before mixing together the 70g sugar and cinnamon. Spoon over the top and caramelize with a blow torch and decorate with berries.