Place 1 cup granulated sugar and 2 tsp water in a heavy-bottomed saucepan over medium heat. Do not stir; gently swirl the pan occasionally to help even melting. Watch closely as the sugar begins to melt at the edges, then darken. When it turns an amber color (about 6–8 minutes), remove from heat and carefully add 2 tbsp hot water to stop cooking (stand back — it will steam and bubble). Swirl to combine; if any hardened bits remain, return briefly to low heat until smooth. Immediately divide the caramel evenly among six 6-oz ramekins (about 2–3 tbsp each), tilting each ramekin to coat the bottom. Set ramekins aside to cool and harden.

Vanilla Custard

Infuse milk and cream

Split the vanilla bean lengthwise and scrape the seeds with the back of a knife. In a medium saucepan, combine 1 cup whole milk, 1 cup heavy cream, the scraped vanilla seeds, and the empty pod. Warm over medium heat until just below simmering (steam and small bubbles at the edge), about 5–6 minutes. Remove from heat, cover, and let steep 15 minutes to deeply infuse vanilla.

Whisk eggs and sugar

While the milk steeps, whisk together 5 large egg yolks, 1 whole egg, 1 tablespoon granulated sugar, and a pinch of fine sea salt in a mixing bowl until smooth and slightly pale.

Temper eggs

Remove the vanilla pod from the infused milk/cream. Slowly stream about 1/3 of the warm milk into the egg mixture while whisking constantly to temper the eggs. Continue adding the remaining milk in two more additions, whisking steadily until fully incorporated.

Strain and portion

Strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked bits and the pod residue. Pour the strained custard evenly into the caramel-lined ramekins, filling to about 1/4 inch (6 mm) below the rim.

Bake in water bath

Preheat oven to 325°F (160°C). Place the filled ramekins in a deep baking dish or roasting pan. Pour hot (not boiling) water into the pan until it reaches halfway up the sides of the ramekins. Carefully transfer to the oven and bake for 30–35 minutes, or until custards are set around the edges but still slightly wobbly in the center (an instant-read thermometer should read ~175°F/80°C in the center).

Cool and chill

Remove ramekins from the water bath and cool on a wire rack for 30 minutes. Once at room temperature, refrigerate uncovered for at least 4 hours or overnight to fully set and chill.

Finishing & Garnish

Unmold

When ready to serve, run a thin knife around the inside edge of each ramekin to loosen the custard. Place a small plate over the ramekin and invert quickly. Tap gently; the flan should release and the caramel will flow over the top into a sauce. If it sticks, invert back and run the knife again before attempting a second time.

Torch and finish

Evenly sprinkle about 2 tsp granulated sugar over the top of each flan (the exposed custard surface). Using a culinary blowtorch, caramelize the sugar evenly until it forms a thin, golden-brown crust (move the torch continuously to avoid burning, about 20–40 seconds). Let the torched sugar set for 1–2 minutes.

Plate and garnish

Spoon any extra caramel sauce pooled on the plate back around the flan if desired. Arrange fresh mixed berries around or on top of each flan and tuck mint leaves beside the berries for color and brightness. Serve immediately so the torched sugar remains crisp.