Preheat oven to 325°F (160°C).
Place six 1 cup (250 mL) ovenproof ramekins into a large roasting pan; set aside.
In a saucepan, bring cream, milk and vanilla bean to boil.
Remove vanilla bean and cut in half lengthwise. Scrape out seeds and return to milk mixture.
In a bowl, whisk sugar and egg yolks until smooth. Pour some of the cream mixture into the egg yolk mixture and whisk gently. Pour in remaining mixture and whisk until well combined.
Divide jam into bottom of ramekins. Gently pour or ladle cream mixture evenly into ramekins. Add enough hot water to roasting pan to come halfway up sides of ramekins.
Carefully transfer to oven and bake for about 40 minutes or until set on top and still jiggly in centre.
Remove from oven and water bath. Let cool to room temperature. Refrigerate for at least 2 hours or until firm and cold.
Place ramekins on large baking sheet and sprinkle sugar evenly over top of each crème brûlée and broil about 4 inches (10 cm) from top, for about 3 minutes or until sugar is melted and golden.
Let cool slightly to harden before serving. Alternatively, use a mini brûlée or kitchen torch to melt and brown the sugar before serving. Let harden and cool slightly before serving. Garnish with fresh raspberries.
Top 5 Nutrients: Vitamin B12 73%DV, Vitamin A 50%DV, Pantothenate 41%DV, Selenium 33%DV, Choline 32%DV.