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1
Heat cream in a small pot with fresh mint. Simmer, stirring occasionally so a skin doesn't form, until the mint leaves are wilted and the cream smells strongly of mint (10-20 minutes or so, or longer to taste).
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2
Meanwhile, cream together the eggs and sugar in a mixing bowl. Try not to incorporate a bunch of air into the mixture. I like to use a fork to do this.
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3
Strain the cream to remove the mint leaves. Let it cool somewhat.
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4
SLOWLY pour the strained cream into the eggs and sugar, mixing as you do so (if you go too fast you'll end up cooking the egg).
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5
Pour the mixture into 6 ramekins. Place in a baking dish and fill the baking dish with water up to the level of the cream in the ramekins. DON'T splash water into the ramekins. The water bath helps keep the cream from overheating as it cooks, but if you get water in the cream it will not set properly.
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6
Bake at 350 for about 30 minutes. How long will depend on the shape of your ramekins. The cream is done when it is set but still jiggly in the center.
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7
Remove ramekins from the water bath and allow to cool to room temperature. Then cover with plastic wrap and chill in the fridge for at least a couple hours.
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8
When ready to eat, top with a teaspoon or two of sugar and caramelize with a torch. Try to melt the sugar without burning it. Don't make your layer too thick or it will burn. You can also caramelize the sugar by placing the ramekins under the broiler, but I've never had success this way, I always end up with burned patches.
