- 2 cups heavy cream, chilled
- 1 vanilla bean, cut lengthwise
- ⅓ cup granulated sugar
- pinch Maldon salt
- 6 large egg yolks, room temperature
- 1 teaspoon vanilla extract
- 8 teaspoons turbinado sugar (sugar in the raw)
- Adjust oven rack to lower-middle position and heat oven to 325 degrees. Combine 1 cup cream, vanilla bean, sugar, and salt to a small saucepan. Bring mixture to boil over medium heat, stirring frequently to ensure that sugar dissolves and cream doesn't curdle. Remove saucepan from heat and let steep 15 minutes. Meanwhile, heat a large saucepan with water over medium high heat until it comes to a boil.
- After cream has steeped, stir in remaining 1 cup cream and remove vanilla bean. Whisk yolks and vanilla extract in large bowl until broken up and combined. Whisk about 1 cup cream mixture into yolks until loosened and combined; repeat with another 1 cup cream. Add remaining cream and whisk until evenly colored and thoroughly combined. Pour or ladle mixture into ramekins, dividing it evenly among them.
- Place ramekins into the empty baking dish; pour the boiling water into dish, taking care not to splash water into ramekins, until water reaches two-thirds height of ramekins. Bake until centers of custards are just barely set and are no longer sloshy, 30 to 35 minutes.
- Transfer ramekins to wire rack; cool to room temperature, about 1 hour. Set ramekins on rimmed baking sheet, cover tightly with plastic wrap, and refrigerate until cold, at least 4 hours or up to 4 days.
- Uncover ramekins; if condensation has collected on custards, place paper towel on surface to soak up moisture. Sprinkle each with about 1 teaspoon turbinado sugar; tilt and tap ramekin for even coverage. Ignite torch and caramelize sugar; garnish with raspberries and mint; serve.