Preheat the oven to 350 degrees.

In a large glass bowl, whisk together 3 tablespoons of sugar and the heavy cream until well combined.

Microwave on high until warm, 1-2 minutes.

Whisk again to dissolve the sugar.

Add the egg yolks, vanilla, and rum extracts.  Whisk vigorously until smooth.

Pour the mixture into two shallow ramekins.

Set the ramekins into a baking pan.  Pour hot water into the pan so that it reaches halfway up the sides of the ramekins.

Slide the baking pan into the preheated oven and bake until the creme brulees are set, but still jiggly in the center when shaken – about 50 minutes.

Carefully remove the ramekins from the baking pan and chill in the refrigerator until cold, at least two hours.

When ready to serve, sprinkle each dessert with 1 tablespoon of sugar.

Use a kitchen torch to lightly toast and melt the sugar until brown and bubbling – about 30 seconds each.

Alternatively, place the desserts under the broiler in the oven for 3 minutes until brown and bubbling.

Chill the desserts again for at least 15 minutes until cold.

To serve, garnish each dessert with berries and a sprig of mint.