Preheat oven to 200°F. Line a baking sheet with parchment paper and set your custard dishes on it. Spoon about a teaspoon of jam or jelly into each one and spread it evenly.
Mix the cream and the milk together and bring to just under a boil.
In a medium size bowl or measuring cup with a spout, whisk the egg yolks and sugar to blend. Whisking constantly, pour a small amount of the cream mixture into the eggs to temper them. Gradually add the rest of the cream mixture, whisking always. Add the vanilla.
Pour the custard over the jam in the baking dishes, about a half cup in each.
Bake for 50-60 minutes until the centers are just set. They should still wiggle a bit, but not be liquid at all.
When the cremes are cool, cover them and refrigerate at least 3 hours.
To caramelize the cremes, spread about 1 Tablespoon of brown sugar evenly onto each one. Using a torch, caramelize each one until it bubbles and browns. Let it cool briefly before serving.
Garnish with raspberries and mint leaves.