1 cup fresh raspberries
4 large egg yolks
8 tbsp granulated sugar
2¼ cups heavy whipping cream
1 tsp vanilla extract
Divide the raspberries among 6 ramekins. Put the egg yolks and 2 tbsp of the sugar in a large bowl and beat with an electric mixer until the mixture begins to thicken and becomes pale and creamy.
Heat the cream gently in a saucepan for 5 minutes. Do not let it boil. Remove from the heat, stir in the vanilla, and let cool for 5 minutes.
lowly add the warm cream to the egg mixture, beating constantly. When it's all incorporated, pour the mixture back into the pan, and cook over low heat for a couple of minutes, stirring all the time with a wooden spoon until thick. Do not let it boil.
Strain the custard through a f sieve and pour into the ramekins and let cool. Cover loosely and transfer to the refrigerator to set for 2-3 hours or overnight.
When ready to serve, use a paper towel to blot any excess moisture from the tops of the custards. Sprinkle the tops evenly with the remaining sugar and place under a hot broiler, watching carefully, until the sugar bubbles and turns golden brown.
Allow the topping to harden for 20 minutes before serving.