Preheat the oven to 350 degrees. Place 6 ramekins on a baking dish with sides. Place 3 or 4 raspberries into each ramekin. Heat 1¾ cups of the half and half with the salt just to the boiling point. In the bowl of an electric mixer, beat the remaining half and half, egg yolks, honey and vanilla until the mixture starts to thicken, about 2 minutes. Turn the mixer to low and gradually pour in the hot half and half. Pour the mixture through a strainer into a large measuring cup or pitcher. Pour the mixture into the ramekins. Put the baking dish into the oven then pour some hot water into the baking dish until it comes half way up the sides of the ramekins. Bake for 25 - 30 minutes or until the custards are set and golden brown. Carefully remove the baking pan from the oven, let the pots de crème cool and then refrigerate for 2 hours or over night. To serve, top with more raspberries and a sprig of mint.