Preheat oven to 350 degrees.
In a small bowl, whisk together egg, 3/4 teaspoon vanilla bean paste, and brown sugar. Slowly pour in the hot half-and-half, whisking constantly, until sugar is dissolved and mixture is smooth. Pour mixture evenly between two 7-inch ramekins.
In a separate small bowl, stir together brie, cream, yolk, 1/4 teaspoon vanilla bean paste, and preserves until mostly combined. Using an immersion/stick blender, blend brie mixture until creamy, smooth, and free of lumps. Pour raspberry brie on top of custard in ramekins (note: brie will initially sink slightly into custard, but will rise to top during baking).
Place ramekins in an 8x8 baking dish. Pour hot water into pan until it comes up sides of ramekins roughly 3/4 of the way. Carefully place dish in preheated oven and bake 50-55 minutes, until custard is mostly set. Remove from heat.
Remove ramekins from water bath and place in refrigerator. Cool for 2-3 hours until chilled through before serving. Serves 2.