Directions:

1. Preheat oven to 325°F degrees. Using an electric mixer whip together the egg yolks and 6 tablespoons of the sugar. The consistency should be smooth and the egg yolks will be lighter.
2. In a medium saucepan, bring the cream and vanilla extract to a boil over medium heat. Remove from heat. Add a small amount of the whipped eggs to the hot cream mixture, stirring constantly, and then add the cream mixture back into the whipped eggs, stirring constantly to fully incorporate. Add the white chocolate and raspberry liqueur to the mix and blend well.
3. Pour mixture evenly into 8 3-inch ramekins and bake in a water bath in center of oven until mixture is set – approximately 20-30 minutes. Cool to room temperature, then cool completely in the refrigerator. Preheat oven to broil.
4. Using 8 remaining tablespoons of sugar, sprinkle 2 tablespoons on top of each custard in a thin, even layer. Place the ramekins under the broiler until the sugar is caramelized to a golden brown. Watch carefully as sugar will brown quickly under broiler.