Preheat oven to 180°C/ 350°F/ gas mark 4. Place the ramekins in a bowl of cold water.
Pour the cream into a saucepan and heat over a medium temperature until almost boiling.
In the meantime, make the custard. In a large bowl, beat your egg yolks together. Spoon in the sugar and vanilla extract and stir until thick.
Just before the cream starts boiling remove from the heat.
Pour into the egg mixture. Stir until well combined.
Pour the mix into the ramekins and place in the oven for 40 minutes, until they are set. They should have a slight wobble in the centre. Remove from oven.
Spoon the sugar on top and place under a grill for about 4 minutes or until the sugar has melted. Place in the fridge until the custard has set again.
Place the blueberries on top and garnish with the mint leaves.