Preheat the oven to 150℃ and switch on the kettle to make water hot.

In a sauce pot add the heavy cream and vanilla, bring the mixture to a gentle boil.

In a bowl add the egg yolks, sugar and whisk until smooth.

Pour the hot heavy cream mixture into the egg mixture, slowly, whisking constantly.

Add the salt and brandy and whisk again.

Pour through a strainer into a 6x4 inch baking dish.

Place this dish in a larger baking tray. Pour hot water into the larger baking tray, half way up.

Bake the custard for 30 minutes or so - the time will vary depending on the size of the dish used to bake the custard.

When you take it out of the oven, the custard should have a wobble/jiggle in the center. Let it chill in the fridge for 2 hours.

Then sprinkle the top with sugar and torch it using a blow torch or palm under a hot broiler in the oven on the top rack for a couple of minutes until brûléed. Repeat this process once again for a a thicker caramel crust on the top. Serve it immediately with fresh raspberries or on its own.