The norm is to use ramekins, I actually use dishes that are 5 inches across and only 1/2 inch deep and this recipe makes enough for 8 using these whichever you choose to use, place your fresh or frozen raspberries in the bottom evenly spaced out.
Into a bowl add the eggs, egg yolks, vanilla essence and sugar and whisk until it thickens slightly and turns pale. Heat the cream in a pan until it starts to simmer.
Add the cream to the egg mixture giving it another whisk, then pour the whole lot back into the pan onto the hob stirring constantly. When the mixture has thickened and starts to bubble remove it from the heat.
Pour this into a liquidiser (do not whisk it has to be liquidised otherwise it will scramble which is not what you want), make sure the lid is secure and liquidise to a smooth pouring consistency.
Pour over the raspberries and put into the fridge to set, normally takes around 3 hours, but I have made these the day before a party and they taste just as good as making them on the day.
About an hour before your ready to eat them, take out of the fridge, sprinkle Demerara sugar over them and using a chefs torch melt the sugar. Pop them back into the fridge then in an hours time they'll be ready for you to enjoy!
Demerara sugar is best to use for melting, I made the mistake once of using soft brown sugar and ended up with a burnt topping!