1. Combine the heavy cream, Guinness® beer, and ⅓ cup of sugar into a medium saucepan over medium-high heat and bring to a boil. Reduce heat and simmer for 5 minutes.
2. Cream the vanilla extract, ⅓ cup sugar, and egg yolks together using an electric hand mixer until light and fluffy.
3. Pour the Guinness® mixture slowly into the egg mixture while whisking at low speed. Whisk until fully incorporated and smooth.
4. Divide the mixture into 4 ramekins.
5. Cut the ridged rim off the aluminum foil pan and set aside.
6. Select the Preheat function on the Cosori Air Fryer, adjust temperature to 300°F, then press Start/Pause.
7. Insert the aluminum foil pan into the preheated air fryer.
8. Add 1 cup of hot water to the bottom of the aluminum foil pan, then place 2 ramekins into the pan.
9. Set temperature to 300°F and time to 40 minutes, then press Start/Pause.
10. Remove the crème brûlée when the custard is set. It should jiggle but not be liquid.
11. Cool the crème brûlée completely in the refrigerator, about 2 hours.
12. Remove the crème brûlée from the refrigerator and let come to room temperature, about 30 minutes.
13. Divide the remaining ⅓ cup of sugar amongst the 4 ramekins and spread evenly on top. Gently tap out the excess sugar. Carefully use a kitchen torch to melt the sugar and form a crispy top.
14. Allow the crème brûlée to cool and set for 5 minutes before serving.
15. Garnish the tops of the crème brûlée with berries and mint and serve immediately.
