Raspberry Creme Broulee

48 raspberries
2 1/2 cups of heavy cream
8 egg yolks
1/3 cup sugar
12 teaspoons of sugar for burning pinch salt

Place 8 raspberries in 6 ramekins.
Bring cream to a simmer.in a separate bowl whisk the egg yolks with the 1/3 cup sugar.
Slowly add cream to eggs and whisk constantly so eggs don't scramble.
Divide each into the ramekins and sett into a baking pan.
Add hot water to come up to bout 1/2 way up(water bath).
Bake in a pre heated 300 degree oven for about 35-45 minutes.
Let cool at room temp then into the fridge over night.
Sprinkle the sugar on top and burn under the broiler or blow torch