In a medium saucepan add the cream, vanilla bean pulp and the bean, heat to a boil.

Remove from heat cover and allow to sit for 15 minutes.

In a medium sized bowl whisk together the granulated sugar, and egg yolks.

Remove the vanilla bean from the pot and discard or save for future use. Slowly mix the cream into the egg/sugar until fully incorporated.

In a large roasting pan arrange six ramekins, pour the mixture into the ramekins, then add water to the roasting pan until it is half way up the ramekins.

Bake at 325°F  for approximately 40-45 minutes until the custard begins to set but is still jiggly in the middle.

Remove from the oven and let set for 30 minutes

Add the raw sugar to the top of the custards and either melt it with a torch or under the broiler.

Allow the sugar to harden slightly, garnish with fresh berries and enjoy!