Line the bottom of 4 ramekins with the raspberries, and set them aside.

Preheat the oven to 325°F.

Heat the cream 35% in a heavy saucepan over medium-low heat just to the boiling point.

Meanwhile, whisk the sugar, whole eggs, and egg yolk together in a large bowl until the mixture is light and frothy.

Slowly whisk the hot cream into the egg mixture ; mix thoroughly, and strain the mixture back into the saucepan. Using a wooden spoon, stir the mixture over low heat until it just coats the back of the spoon. Add the vanilla.

Divide the custard among the raspberry ramekins, and set them in a baking dish. Pour hot water into the dish until it reaches two thirds of the way up the side of the ramekins. Place the dish in the oven, and bake until a skewer inserted in the center of one of the custard comes out clean, about 20 to 30 minutes.

Remove the ramekins from the water bath and allow them to cool slightly. Then cover and refrigerate until chilled, about for 2 hours.

To serve, preheat the broiler.

Sift a light layer of confectioner's sugar over the ramekins, and place them under the broiler just until the sugar caramelizes, about 2 to 4 minutes. Serve immediately.