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NOTE: The prep time for this recipe says 20 minutes, but remember to account for cooling time noted below.
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Preheat oven to 350 F and place six ramekins on a rimmed baking sheet.
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Put the cream into a saucepan. Scald the cream over medium heat, stirring occasionally (you want it to get nice and hot but not boil). Add vanilla and juice from frozen raspberries (if you want) and continue to stir. Turn off heat once bubbles begin to form around the edge of the pan.
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While the cream is heating, whisk the egg yolks and 2/3 cups of sugar in a heatproof bowl until pale yellow and thick.
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Add the hot cream mixture into the eggs and whisk slowly until combined.
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Place a few raspberries in each ramekin.
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Pour the cream mixture evenly amongst all of the ramekins and place the pan in the oven. Once in the oven, fill the baking sheet half way up with hot water.
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Bake for about 25 minutes, or until just slightly jiggly in the center. I start checking for the jiggle after about 15 minutes to ensure the custard is not overcooked.
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When done, carefully remove the pan from the oven. Remove the ramekins from the pan. Let them cool at room temperature then place them in the refrigerator for 2-3 hours. If they are to be chilled overnight, cover with plastic wrap.
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Once you are ready to enjoy your dessert, sprinkle each ramekin with one tablespoon of sugar and use a torch (or the broiler in your oven) to caramelize the sugar. Be sure to protect your contertop or table by placing the ramekin on a cookie sheet before torching!
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Garnish with fresh raspberries.
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Enjoy once the top has cooled slightly.
