Preheat oven to 160°C and place 6 x 3/4 cup ramekins into a large baking dish.

Pour the cream into a medium saucepan, add the split vanilla bean and scrape in the seeds. Bring to a simmer over medium heat.

Fill a second medium saucepan with around 10cm of water and bring to a simmer. Whisk the yolks and sugar in a metal bowl set over the saucepan of simmering water (make sure the metal bowl does not touch the water). Whisk for around 3 minutes or until mixture is pale yellow and hot to the touch.

Remove vanilla bean and gradually add hot cream to the eggs and sugar, whisking all the time.

Place 4-5 raspberries in the bottom of each ramekin and divide the hot cream and eggs mixture evenly into each ramekin.

Pour hot water into the large baking dish the ramekins are sitting in. The water needs to come halfway up the sides.

Bake the custards in their water bath for 25-30 mins or until set and lightly golden on top.

Remove the custards from the water and place in the fridge to set over night.

The next day sprinkle a teaspoon of brown sugar over each custard and place under the grill (or use a blow torch!) until golden and caramelised. Let sit for around 30 minutes to let the top harden (if you can wait that long!)

Decorate with remaining fresh raspberries and ENJOY!