Preheat your oven to 300F.
In a pan over medium-high heat add your cream and heat until it is steaming (not boiling).
In a bowl whisk together your egg yolks with your sugar. Mix well. Now you need to temper your eggs. Pour in 1/4 cup of the hot cream and mix well. Then pour in another 1/2 cup of the hot cream, mixing well again. At this point your eggs should be tempered and you can slowly pour the rest of the hot cream in. Whisk and add vanilla. Skim off foam with a spoon.
Add a 6 raspberries to each ramekin. Pour egg mixture into ramekin with raspberries. Place in a large casserole pan.
Pour in enough boiling water to come halfway up the sides of ramekins.
Bake in oven for 10 minutes and then increase your temperature to 350F.
Bake for 20-25 minutes or until edges set, the centers still jiggle and toothpick inserted comes out creamy.
Remove from water bath and let cool on racks. Once cooled relocate to the fridge, cover and leave for several hours until set.
Turn oven to broil and move oven rack up. Place ramekins on rimmed baking sheet. Sprinkle sugar evenly over entire top of ramekins.
Or using a torch carefully brulee the sugar staying away from the edge of the ramekin and constantly moving the torch.
Broil approx. 6 inches from heat for 2 – 5 minutes or until sugar bubbles and darkens.
Remove from oven and let cool down enough to place back in fridge for at least 30 minutes before serving.
To serve put single ramekin on a place and sprinkle fresh raspberries on top.