Combine first three ingredients in a medium saucepan and scald.

Remove from heat.

In a separate bowl, whisk four egg yolks with 2 teaspoons vanilla.

While whisking, ladle some of the hot cream mixture from the saucepan into the eggs.

Next, whisk the eggs (with the added cream) into the remaining cream mixture in the saucepan.

To cream mixture in saucepan, stir in 1/2 cup sugar and 1/4 cup brown sugar until dissolved.

Pour into ramekins.

Fill about 3/4 full.

Bake at 325 in water bath (so water is about 2/3 up the side of ramekins) for about 45 minutes or until set.

Chill.

Sprinkle tops with sugar and slide under broiler until sugar caramelizes (turns a light golden brown) Serve in ramekins on a plate swirled with raspberry sauce and garnish with fresh raspberries.