Yields 6 Servings

 

½ cup blanched Fresh mint leaves

2 cups heavy whipping cream

1/4 cup bourbon

2egg yolks

3 whole eggs

1 cup sugar

Pinch of cinnamon

Pinch of nutmeg

1 cup sugar for brulee

 

Method

 

Scald heavy whipping cream and bourbon.  Blanch mint leaves into boiling water for 10 seconds, remove mint leaves and plunge in ice water.   Strain and puree leaves with 1 c. of the milk and bourbon mixture.  Combine eggs, sugar, cinnamon, and nutmeg in a mixing bowl and add mint puree.  Slowly pour the cream and bourbon mixture to the egg mixture, while whisking constantly.  .  Run the mixture through a strainer.  Pour into 6 oz. soufflé cups. Place the soufflé cups in a water bath, and cover with aluminum foil. Bake at 350 degrees for 30 minutes.  Remove from oven, place soufflé bowls on flat pans and immediately refrigerate for 2 hours.  Once the custard has cooled, dust the top of each with sugar.  Using a blow torch, carefully caramelize the sugar on top of each of the custard until they are golden brown.  Be careful not to blacken the sugar as it will have a bitter taste.  Serve with a dollop of slightly sweeten whipped cream.