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Preheat oven to 325°F. Put a kettle of water on to boil for a water bath. Place eight 4-ounce ramekins or custard cups in a roasting pan.
To prepare custard: Whisk egg yolks, sugar, vanilla extract, peppermint extract and salt in a large bowl; set near the stove. Whisk 1/2 cup milk and cornstarch in a small bowl until smooth. Heat the remaining 1 1/2 cups milk and half-and-half in a medium saucepan over medium-high heat, stirring until steaming hot. Whisk the cornstarch mixture into the steaming milk and continue cooking, whisking constantly, until the mixture boils and thickens, 2 to 4 minutes. Gradually whisk the thickened milk mixture into the egg yolk mixture.
Carefully pour the custard through a fine-mesh sieve into a large measuring cup or heatproof pitcher. Evenly divide among the ramekins or custard cups. They will be about three-quarters full.
Pour enough boiling water into the roasting pan to come about halfway up the sides of the cups. Carefully transfer the roasting pan to the oven. Bake the custards until they are set but still jiggle a little bit, 35 to 40 minutes.
Remove the roasting pan from the oven. Let the custards cool in the water bath to room temperature, about 1 hour. Remove from the water bath and refrigerate until cold, about 1 hour more.
To prepare chocolate glaze: Shortly before serving, heat evaporated milk in a small saucepan over medium-high heat. Place chocolate chips and honey in a heatproof medium bowl. As soon as the milk starts to bubble, pour it over the chocolate chips and whisk until completely smooth, about 1 minute. Sift in cocoa powder and confectioners’ sugar while whisking; whisk until smooth.
Divide the chocolate glaze among the custards, tilting each to cover it completely. Garnish with mint, if desired.