Preheat the oven to 130 degrees. Score 1 vanilla bean lengthwise and heat with egg yolks, whipping cream, milk and 50 g white sugar, stirring gently (do not make). Pour the vanilla cream through a fine sieve into heatproof small serving dishes. Line a deep baking sheet with paper. Place ramekins inside and add enough water to cover them by one-third. Bake the cream in the stove (middle rack!) for 45 min, then cool. Score the remaining vanilla bean lengthwise and cook with remaining white sugar and 100 ml water until syrupy, about 10 min.
Remove the vanilla pod and fold in the finely chopped mint. Cool the syrup. Select berries, rinse, clean.
Cut strawberries into halves or quarters. Mix the berries into the syrup and marinate briefly. Sprinkle the brown sugar over the cream and caramelize gently with a burner. If you don’t have a burner, you can also preheat the broiler of the oven and caramelize the sugar in the stove (top rack). Garnish the Krem with the berries and bring to the table.