Get your ingredients together
Preheat oven to 325.
Split the vanilla bean lengthwise
Using the back of the knife, not the blade, scrape all of the seeds out
Put the cream in a saucepan over medium-high heat. Add the vanilla bean and seeds to the cream. Bring to a boil, then remove from heat, cover, and let steep for 15 minutes.
In a bowl, whisk the egg yolks and sugar together until pale yellow.
Removing the bean from the cream. Whisk a little of the cream into the yolk mixture. Slowly add the rest of the cream, whisking constantly.
Pour the mix into ramekins or other small oven-safe dishes. Place the ramekins into a large roasting or cake pan.
Fill the roasting pan about half way with water.
Bake for 40-45 minutes, or until mostly firm. Remove from the roasting pan and refrigerate overnight.
Add about 1 tablespoon of sugar to each ramekin.
Shake gently to distribute the sugar evenly.
Using a kitchen torch, caramelize the sugar. Place back in the refrigerator for 10-15 minutes so the sugar will set.
Garnish with berries and mint leaves.