Preheat your oven to 325°F (160°C). Arrange four 6-ounce ramekins in a deep baking dish or roasting pan.

Place 3 to 4 fresh raspberries at the bottom of each ramekin.

In a saucepan, heat the heavy cream over medium heat until it just begins to simmer, then remove immediately from heat.

Add the chopped white chocolate to the hot cream and let it sit for a minute, then stir until completely melted and smooth. Stir in the vanilla extract.

In a medium mixing bowl, whisk together the egg yolks and 1/4 cup sugar until the mixture is pale yellow and slightly thickened.

Slowly pour the hot white chocolate cream into the egg yolks while whisking constantly to temper the eggs without scrambling them.

Pour the custard mixture through a fine-mesh sieve into a pouring jug to remove any foam or lumps.

Divide the custard evenly among the ramekins, pouring gently over the raspberries.

Pour hot water into the baking dish (around the outside of the ramekins) until it reaches halfway up the sides of the ramekins to create a water bath.

Bake for 40 to 45 minutes, or until the edges are set but the centers still have a slight jiggle when shaken gently.

Remove the ramekins from the water bath and let them cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.

Just before serving, sprinkle 1 tablespoon of sugar evenly over the top of each custard.

Use a kitchen torch to melt and caramelize the sugar until it turns deep golden brown and hardens into a crisp shell. Let sit for 2 minutes before serving.