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1
Preheat oven to 325F.
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2
Place cream in heavy medium saucepan.
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3
Scrape in seeds from vanilla bean; add bean.
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4
Bring to simmer over medium heat.
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5
Whisk yolks and 1/2 cup sugar in medium metal bowl to blend.
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6
Set bowl over saucepan of simmering water (do not allow bowl to touch water).
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7
Whisk vigorously until yolk mixture is pale yellow and hot to touch, about 3 minutes.
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8
Gradually whisk in hot cream mixture; discard vanilla bean.
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9
Divide cream mixture among six 3/4-cup souffle dishes or custard cups.
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10
Arrange dishes in 13x9x2-inch baking pan.
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11
Pour enough hot water into pan to come halfway up sides of dishes.
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12
Bake custards until almost set in center and light golden on top, about 35 minutes.
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13
Remove custards from water; refrigerate overnight.
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14
Preheat broiler.
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15
Sprinkle 1 teaspoon sugar atop each custard.
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16
Place dishes on small baking sheet.
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17
Broil until sugar just starts to caramelize, rotating sheet for even browning, about 2 minutes.
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18
Refrigerate custards until topping hardens, at least 30 minutes and up to 3 hours.
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19
Meanwhile, toss berries, brown sugar, and raspberry liqueur, if desired, in large bowl.
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20
Spoon berry mixture atop custards and serve immediately.
