1⁄2 litre (2 cups) of whipping cream
6 egg yolks
120g (4oz) of sugar
1 vanilla pod or 2 tbsp vanilla extract
6 tbsp of sugar for torching, if desired.
Preheat your oven to 100C/220F.
Distribute the raspberries between the 6 ramekins; your goal is to submerge them completely in the crème brulee mix before baking. If your ramekins are too shallow place the berries on their side and press them gently to remove the air pockets that make them float. In a bowl gently whisk (without incorporating too much air) the egg yolks, sugar and vanilla. Bring cream and the scraped vanilla pod to a boil and then pour it slowly over the egg+sugar mix while continuing to slowly whisk. Strain mix if it seems uneven in texture.
Ladle mixture into the ramekins.
Bake for about 45 minutes or until set. Crème brulee is ready when completely set. Be careful not to over bake as this will result in a rubbery texture. If after one hour the crème is still runny, increase the oven temperature to 120C/250F.
Once set, let sit at room temperature for 10 minutes, then transfer in the fridge for 2 hrs (up to 2 days). To speed things up you can also place the crème in the freezer for 1 hr.
If desired sprinkle a heaped tablespoon of sugar on the crème and with a torch caramelize the sugar until dark amber. Serve immediately after.