Preheat the oven to 180°C (350°F) Gas Mark 4. Place 6 ramekins in a roasting tin. Whisk the egg yolks and sugar in a large bowl. Bring the cream to the boil with the vanilla pod then whisk into the egg yolks. Sit the bowl over a pan of simmering water and cook gently, stirring constantly until it is the consistency of single cream.
Remove the vanilla pod. Place 3 raspberries into each ramekin then pour over the cream mixture. Pour warm water into the roasting tin, ¾ of the way up the side of the ramekins. Bake for 25-30 minutes, until the custard is set.
Remove from the roasting tin and leave to cool. Sprinkle each ramekin with icing sugar and glaze with a kitchen blow torch, or under a hot grill, until golden brown.
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