For the crème brûlee:
Bring the vanilla pod, milk, cream and 2 sprigs of rosemary to the boil together. Beat the egg yolks and sugar until creamy, mix the milk and the top mixture with the eggs and divide into suitable molds and poach in a water bath at 90 °C for about 35 minutes. Then put to cool.
For the vanilla cream:
Boil the milk with the vanilla sugar. Beat the egg yolks with the sugar and flour until creamy, add the boiling milk to the stirred amount. Allow to boil over low heat, then cool and refrigerate.
For the crispy berries:
Cover dough sheets with vanilla cream and the mixed berries, brush with the beaten egg and form into a roll, wrapping the side ends well. Heat enough oil in a deep frying pan. Fry the rolls filled with berries at 180 °C.
Sprinkle Krem Brûlee with cane sugar, caramelize with a Bunsen burner or under a hot oven grill. Bring to the table together with the crispy berries garnished with fresh mint!