For the syrup::
First, prepare the syrup. In a pot, put the sugar and cover with cold water. Cook over medium heat without stirring until obtaining a pale syrup. Remove from the heat and pour into 4 individual molds. Cover them by turning the molds until covering them completely with the syrup, allow them to cool, and set aside.
For the roasted milk, preheat the oven to medium temperature. In a bowl, put the almond milk, eggs, brown sugar, and vanilla. Whisk lightly and then add the berries, incorporating them in folding motion.
In an oven tray, put the previously reserved molds and distribute the previous mixture. Bake for 20 minutes or until set. Remove from the oven and allow to cool.
Decorate with berries.