Preheat the oven to 200° F.
Divide the raspberries among 6 shallow custard dishes and place them, open end down, in the dishes. Place the custard dishes on a sheet pan lined with parchment paper.
Whisk the egg, sugar, zest and vanilla together in a small bowl until the eggs are foamy. Put the cream in a heavy saucepan and bring just to the boiling point. Remove from heat. Whisking briskly, slowly pour half of the scalded cream into the egg mixture. Whisk until smooth. Place the chopped white chocolate in a heat-proof bowl. Whisk the cream mixture into the chopped white chocolate, one-third at a time, whisking until smooth. Gently whisk the remaining scalded cream into the chocolate mixture. Divide the chocolate mixture among the custard dishes and pour or spoon over the berries, being careful not to disturb the berries. Place the custards in the oven and bake 25 to 30 minutes. Check the progress, leaving the oven door ajar for 5 minutes. Close the door again and cook for 5 to 10 more minutes or until the custards are just set. Remove from the oven and cool.
To make the sauce: Combine the chocolate, butter and corn syrup in a small bowl set over barely simmering water. Stir until melted. Place in a squeeze bottle.
To serve: Place the custard dishes on individual serving plates. Drizzle with chocolate sauce. Garnish each with a mint sprig and pansy.
Makes: 6