In medium sauce pan add 2 cups of heavy cream and warm over medium heat until bubbly around the edges stirring often. Remove from heat.

While cream is warming add 3 egg yolks, salt, vanilla, and 1/2 cup of sugar to stand mixer. Mix until combined

When cream is warm add 1/2 cup of it to the egg mixture with the mixer running at medium speed. Continue adding 1/2 cup increments of the cream to the egg mixture until it's all added. Mix until the mixture looks foamy on top.

Cool for 15 minutes and then cover and place mixing bowl in the refrigerator for two hours.

Before removing mixture from the refrigerator boil 4-6 cups of water in a large pot or tea kettle. Preheat the oven to 325 degrees.

Fold a kitchen towel in half and place inside the cake pan.

Lightly butter the insides of 4 ramekins and place them inside the cake pan on top of the towel. This will keep them from moving around. Make sure the ramekins aren't touching.

Stir the mixture before dividing it between the 4 ramekins.

If there are bubbles on top pop them with the torch.

Place the pan in the oven and add the boiling water to the cake pan until it reaches approximately half way up the ramekins. Try not to get boiling water inside the creme brulee mixture.

Bake for 35-40 minutes without opening the oven door. The creme brulee will still be jiggly in the middle and will solidify as it cools. Remove from oven.

Remove ramekins from the hot water and let cool for an hour. Cover with plastic wrap and place in the refrigerator until cold. You can store them in the refrigerator for up to 3 days.

When you are ready to serve sprinkle the remaining sugar on top of the creme brulee and roll the ramekins around until the sugar fully covers the tops.

Using your torch lightly brown the tops to create a hard crust of melted sugar. You can also use a broiler by placing the ramekins on a cookie sheet and placing them under a high broiler for 2-4 minutes or until golden brown.

Serve alone or with a few raspberries on top.