Preheat oven to 325°F. Bring a pot of water to boil for the waterbath.

In a small pot over low heat, combine the heavy cream and salt. Bring to a simmer. Remove from heat and set aside.

In a separate bowl, whisk together the egg yolks, sugar, and vanilla extract until pale in color. Slowly pour the hot cream mixture into the yolks—be careful not to scramble the eggs!

Add around a tablespoon of raspberry jam to the bottom of each ramekin. Carefully pour the custard on top so as not to disturb the jam.

Place the ramekins in a baking dish and fill with hot water until it reaches halfway up the sides of the ramekin. Bake for around 35 minutes or until the edges of the custard are set but the center is jiggly. Cool to room temperature and then refrigerate for at least 4 hours or overnight.

Before serving, sprinkle a spoon of sugar on top of each custard and torch until a golden brown. Allow the sugar glaze to harden, around a minute, top with raspberries and enjoy!