✓ In a medium saucepan, combine 2 cups of heavy cream with the split vanilla bean (or add 1 teaspoon of vanilla extract). Bring to a gentle simmer and allow it to cool slightly. Pour into a large mixing bowl.

✓ Whisk together 5 egg yolks with 1/4 cup of granulated sugar until pale yellow and well combined. Gradually pour half of the warm heavy cream mixture into the egg yolk mixture while continuously stirring to temper the eggs. Pour the tempered egg mixture back into the remaining heavy cream in the saucepan, stirring constantly to prevent lumps from forming.

✓ Pour the custard base into a 9-inch ramekin or individual serving dishes and place them on a baking sheet. Place the ramekins in a preheated oven at 325°F (160°C) for about 25-30 minutes, until set but still slightly jiggly.

✓ After removing from the oven, carefully add 3/4 cup of fresh raspberries to each custard. Return ramekins to the baking sheet.

✓ Sprinkle an additional 1/4 cup of granulated sugar evenly over each raspberry-filled custard in a single layer. Place the baking sheet with ramekins into the preheated oven and turn on the broiler to high heat (or use a torch for a more precise caramelization). Broil for about 2-3 minutes or until the sugar melts and turns golden brown.

✓ Carefully remove from the oven, let cool slightly, then dust with powdered sugar if desired before serving.