These elegant, individual custards can be made a few days ahead of time for a party. Allowing the mint to steep in the milk and cream intensifies the flavor. If you like a rich custard, use all cream.
2 cups heavy cream
2 cups milk
3 ounces (3 big handfuls) chocolate mint sprigs, plus leaves for garnish
1 cup sugar
8 large egg yolks
Sweetened whipped cream
1/2 cup chocolate shavings
How to Make It
Heat together cream, milk, and mint in a medium pot over medium heat until mixture starts to simmer. Remove from heat, cover, and let steep about 2 hours.
Preheat oven to 300°. Set 8 ramekins (4 oz. each) in a large roasting pan or baking dish.
Reheat cream mixture to a simmer; strain into a medium bowl. Whisk together sugar and yolks in a large bowl. Slowly add cream to yolk mixture, whisking constantly.
Pour mixture into ramekins, dividing evenly. Fill pan with hot water until it reaches halfway up sides of ramekins.
Cover pan with foil and bake until custards are set and jiggle only slightly in the center, about 30 minutes. Remove from oven and let sit in hot water 30 minutes. Transfer ramekins to a baking sheet, cover, and chill at least 2 hours and up to 3 days.
Serve with whipped cream, fresh mint leaves, and chocolate shavings.
These were delicious, but I encountered a few bumps in the road...
First, take note of the length of time to make these... You have to steep the cream and mint for TWO hours (I hadn't realized this and had not planned well, I ended up staying awake until 2AM partially because of this mistake.)
Second, I went with 3 cups cream and 1 cup of milk. The custards were in the oven for twice as long as the recipe says and still came out very soft-set. An additional egg yolk would probably have helped.
I also had no idea where to find chocolate mint, so I used peppermint from my backyard. Not sure how different chocolate mint tastes, but peppermint yielded a very strong, fresh, super-minty flavor.
All that said, these were still amazing, and I plan to make them again.
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