In a bowl, whisk egg yolks and pinch of salt for for 30 seconds to break them up. Add matcha powder and 1/4 cup of sugar and whisk until pale and fluffy.
In a large sauce pan, add heavy cream and remaining sugar and bring to a gentle boil. As soon as bubbles appear at the edge of the pan, remove from heat.
Slowly pour the hot cream into the egg mixture while continuously whisking.
Strain the mixture through a fine sieve, skim off any foam from the surface, and divide it among 6 ramekins.
Preheat the oven to 350 degrees F.
Place the ramekins in a large baking tin. Fill the tray with hot water until it comes half way up the sides of the ramekins.
Place the tray in the oven and bake for 30 minutes until the mixture is set but still slightly wobbly.
Remove the ramekins from the tray and let them cool to room temperature for 30 minutes.
Transfer the cooled ramekins to the refrigerator and let them set for at least 4 hours or overnight.
When ready to serve, clean the edges of the ramekins with a paper towel and sprinkle half a tablespoon of sugar evenly over the top.
Use a kitchen blowtorch, heat the sugar until it melts and forms a golden caramel. Stand for 5 minutes before garnishing with mint leaves and serving with raspberries.