Crème Brûlée!

1. Combine the cream, 1/2 cup of the sugar, and the salt and bring to a simmer over medium heat, stirring continuously.  Remove the pot from the burner, and add the teaspoon of vanilla extract.  Cover and steep for 5-10 minutes.
2. Return the pot to the heat and bring the cream to a boil (stirring the whole time!).
3. Combine the egg yolks and 1/4 cup sugar and temper the mixture into the hot cream.  Ladle  the custard into your Crème Brûlée ramekins, filling each about three-quarters full.  
4. Bake in a water bath (the water needs to be boiling hot) at 325 degrees until just set, 20-25 minutes.  
5. Remove the custards from the water bath and wipe the ramekins dry.  Refrigerate until fully chilled.  (allow them to refrigerate for at least an hour, but the longer they chill, the better they are!)
6. To finish, evenly coat each custard's surface with a thin layer of sugar.  Use a propane torch to melt and caramelize the sugar.  Add a handful of raspberries (or any other fruit you want) on top, and enjoy!