Preheat Oven to 325							
Mix together yolks and sugar until light and well blended.		
Heat cream and vanilla paste until bubbles form around outside edge, slowly add warmed cream into egg mixture.
Be careful to stir constantly to avoid cooking eggs.								
Be careful when stirring not to create too many bubbles. 
Set aside.								
Take thawed berries, blend to create a juice, strain out seeds. 
Add juice to saucepan, add the additional 1 cup berries and the jam. 
Stir over heat to combine. 
Drop Tbsp full into each ramekin. 
Pour over your cream mix and place in a H2O bath to bake.  
Bake approx. 40 minutes or until firm but slight movement under surface. Move to fridge and chill.						
Take reserved fruit syrup and simmer w/Sprig of Mint (approx 30 min) to infuse flavor of syrup. 
Let cool.  
Toss fruit into some syrup and dice some of the fresh mint and leaves and toss into fruit. 
When brulees are chilled and ready to be served take a spoon full of sugar and sprinkle on top of each brulee. 
Take a torch and caramelize sugar. 
Top with minted fruit salad and serve.