Put the cream into a heavy-bottomed saucepan.

Using the tip of a teaspoon, scrape the vanilla seeds from the pod into the cream, then add them to the pan together with the pod too (or add the vanilla extract).

Bring to a gentle simmer and cook for a couple of minutes to infuse the flavors.

Remove from the heat and let sit for a few minutes longer.

Preheat the oven to 150°C (300°F).

Divide the raspberries among 6 (5 fl oz) shallow ramekins and sit them in a roasting tin. 7. Scatter ½ teaspoon of sugar over the raspberries in each pot.

In a wide bowl, whisk the egg yolks and white sugar together until creamy.

Gradually whisk in the warm cream a little at a time, to prevent it from scrambling. Let it cool a bit and let any bubbles or froth settle by ladling through it a few times.

Remove the vanilla pod and divide among the ramekins, pouring gently.

Add enough warm water to the tin to come halfway up the ramekins.

Carefully move the tin to the oven and cook for about 40 minutes until set and pale golden (they must have a bit of color, but if it looks like they are getting too dark, cover with foil), rotating the tin halfway through for even cooking. The brûlées will still wobble slightly when you shake them gently, and the cooking time will depend on the size of the dishes and depth of the mixture, so check them towards the end.

Remove from the oven and leave to cool, then put the ramekins in the fridge to chill for a few hours or overnight.

To serve, spoon about 1½ teaspoons light brown sugar over each and smooth it to an even, very thin layer using the back of a teaspoon. If you have one, use a kitchen blowtorch to melt the sugar and caramelize the tops. Alternatively, put the ramekins on a baking tray under a very hot grill until the sugar on top is golden and caramelized, keeping an eye on them as they can suddenly burn. If you have grilled them, replace in the fridge

to set and cool a little before serving, as the time under the grill will have heated the custard.