Preheat oven to 300° position the rack in the lower third of the oven.
Bring a pot of water to boil( I used my tea kettle).
Place 4 – 4ounce ramekins in an 8-inch square baking dish.
In a small saucepan combine 1 cup of the heavy cream, sugar, and salt. Gently bring to a boil over medium heat, frequently stirring with a whisk.
Remove cream from heat and let cool for 5 minutes, then add the remaining heavy cream to further cool the mixture.
In a medium, heatproof bowl whisk the egg yolks until smooth and well combined.
Add the vanilla bean seeds, vanilla extract and ¼ cup of the cream mixture whisking continuously to combine.
Continue to add the heavy cream mixture in a steady stream until the custard is smooth and the color is a uniform pale yellow.
Strain the mixture through a fine sieve into a large measuring cup, discarding anything that collects in the strainer.
Pour boiling water into the baking dish until it is halfway up the sides of the ramekins.
Divide the custard between the ramekins.
Place the custards into the preheated oven. Be careful not to get water into the custard.
Bake for 35-40 minutes, until the sides are set and the middle is still a little wobbly.
Carefully remove the custards from the water bath and allow to cool for 1 hour or until they are room temperature.
Cover with plastic wrap touching the tops of the custard and place in the refrigerator for at least 2 hours. You can hold them for up to 4 days.
To Serve the Crème Brûlée:
Remove custards from the refrigerator and let sit at room temperature for 30 minutes. Remove the plastic wrap and blot any liquid that may be on the surface of the custard.
Sprinkle 1 teaspoon of the turbinado sugar evenly over the surface of each custard.
Using a culinary torch, move the flame across the surface of the custard never leaving the torch in one spot for too long – until the sugar has all melted and is turning golden brown.
Garnish with raspberries and mint leaves.
Serve immediately.