Preheat oven to 275 degrees.
In a large bowl, whisk together the cream, egg yolks, sugar and vanilla. Arrange four, 8-ounce, broiler-safe, ceramic ramekins on a baking pan. Pour custard mixture into each cup. Make a water bath by filling baking pan with water about half way up the ramekins.
Bake about 70 to 80 minutes, until the custard has set and is no longer liquid in the center. Cool to room temperature, then place in refrigerator, if desired.
Sprinkle raw sugar over each custard, covering the entire surface evenly. Use a broiler to caramelize the tops by positioning the ramekins about 2-inches from the broiler. Move to caramelize evenly. Watch carefully during this process as the caramelizing happens quickly and the sugar can burn! Refrigerate again, if desired. Garnish with chopped seasonal fruit like raspberries or blackberries. Makes 4 servings. Enjoy!