Preheat your oven to 300°F. In a small saucepan, heat the heavy cream and vanilla bean paste over medium heat until the cream is hot but not boiling.

In a bowl, whisk together the egg yolks, 5 tablespoons granulated sugar, and salt until smooth.

Slowly pour the hot cream into the egg mixture while whisking constantly. This prevents the eggs from curdling.

Strain the custard through a fine sieve into a clean bowl. Evenly divide the mixture among 4 small ramekins or 3 medium ones.

Place the ramekins in a deep baking dish. Pour boiling water into the dish until it reaches halfway up the sides of the ramekins. Bake for 30-40 minutes until the custard is mostly set with a slight wobble in the center.

Carefully remove the ramekins from the water bath and let them cool to room temperature. Then, refrigerate for at least 2 hours.

Just before serving, sprinkle a thin layer of granulated sugar over each custard. Use a kitchen torch to melt and caramelize the sugar until it forms a crispy, golden top. Garnish with fresh berries and serve immediately.