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.
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.
