In a small pot, heat cream and vanilla bean over medium heat until tiny bubbles form around the edge of the pan. Remove vanilla bean.

In a larger pot (off the heat), whisk egg yolks and sugar until well-blended.

Slowly stir in the hot cream, while continuing to whisk.

Place the pot on a burner, and cook over medium-low heat, constantly stirring until the mixture thickens and coats a spoon well, about 15 minutes(the temperature of the custard should be about 170º to 175º F, but do not boil or it will curdle. If not using the vanilla bean, stir in the vanilla extract at this time.

Place a few raspberries in the bottom of 6 ramekins. Pour the hot custard over the raspberries; cover and refrigerate until cold, at least 6 hours.

Just before ready to serve, or a few hours beforehand, sprinkle the tops of the desserts with some sugar; natural sugar (Sugar in the Raw) works best if using a torch. If you have a kitchen torch, heat the top of the custard to melt the sugar for the brûlée topping.

If not using a torch, place the ramekins on a tray under the broiler (brown sugar works best for this method), until the sugar melts and forms a crust. It will taste just as good, but isn't quite as pretty as using the raw sugar with a torch.

Serve immediately or within a few hours (keep refrigerated) so the crisp shell doesn't turn soggy.