Pour the cream, bourbon cream, vanilla extract and salt in a heavy bottom saucepot
Whisk briefly and cook over medium heat until almost a simmer – about 5-10 minutes. Stop when you see bubbles around the edges of the pot and the mixture is hot
Remove from heat and let it rest 10 minutes to cool enough so it will not curdle the eggs
While the cream mix is cooling, beat the egg yolksand sugar together in a bowl until they are fully combined and pale yellow
Slowly drizzle the warm cream into the yolk and sugar mix and stir (do not whisk – it will create too much foam) constantly until it is all in and combined. Do not overmix and create foam
Strain the custard mix through a fine strainer to catch any foam or solid egg bits
Divide and fill the ramekins equally
Add boiling water to the baking dish until halfway up the sides of the ramekins
Bake for 35-40 minutes or until the centers are barely set
Remove the baking dish from the oven and let it rest for 10 minutes
Carefully remove each ramekin from the water bath and cool on a rack for 45 minutes to 1 hour
Refrigerate for 2 hours before serving, or cover and refrigerate for up to 2 days
When ready to serve top each custard with 2 teaspoons of sugar in an even thin layer
Use a kitchen torch and torch the sugar until it caramelizes and browns to your liking
Serve as quickly as possible, topped with fresh berries and mint
Notes
If you wait too long after torching the sugar, more than an hour, it will begin to soften losing that critical crunch.