Distribute your raspberries evenly amongst 4 heat-proof custard dishes and place the dishes into a pan filled with approximately 1/2" to 1'' of water and put aside until your custard is prepared.
Heat the cream in a stainless steel saucepan over medium heat, removing it from the heat just before the boiling point.

Whisking all the while, slowly pour the hot cream into the egg yolks until well combined. Be sure to keep whisking as you pour in the cream. This is called "Tempering the eggs" and will prevent them from turning into scrambled eggs.

Take your mixture and pour it back into the sauce pan and stir in the sugar and the vanilla extract. While continuously stirring, slowly cook on a low heat for approximately 4 minutes.

Pour the custard over the berries and place the pan into the oven at 350 - 375 degrees for approximately 1/2 hour.

To serve, sprinkle about 1 tablespoon sugar over the top of each custard and melt it with a torch until the sugar caramelizes (melts and turns a golden brown). If you do not have a torch you can place the custard with the sugar on top under the broiler for a similar effect. Serve immediately.