Mint Julep Crème Brûlèe

jEREMY lANGLOIS

Mint Julep Crème Brûlée

Makes 4 (6-ounce) servings. Recipe is by Jeremy Langlois, executive chef, Houmas House restaurants, Burnside.

1/2 cup blanched fresh mint leaves

2 cups heavy whipping cream

1/4 cup bourbon

2 egg yolks

3 whole eggs

1 cup sugar

Pinch of cinnamon

Pinch of nutmeg

1 cup sugar, for brûlée

Slightly sweetened whipped cream

1. Scald heavy whipping cream and bourbon.

2. Blanch mint leaves in boiling water for 10 seconds, remove mint leaves and plunge into ice water. Strain and puree leaves with 1 cup of the cream and bourbon mixture.

3. Combine eggs, 1 cup sugar, cinnamon and nutmeg in a mixing bowl and add mint puree. Slowly pour the cream and bourbon mixture into the egg mixture, while whisking constantly. Run the mixture through a strainer.

4. Pour into four 6-ounce soufflé cups. Place the cups in a water bath and cover with aluminum foil. Bake at 350 degrees for 30 minutes.

5. Remove from oven, place cups on a flat pan and immediately refrigerate for 2 hours. Once the custard has cooled, dust the top of each cup with the remaining sugar. Using a blow torch, carefully caramelize the sugar on top of each custard until golden brown. (It can also be caramelized in the oven under the broiler.) Be careful not to blacken the sugar as it will have a bitter taste. Serve with a dollop of whipped cream.