Feta-Blood Orange Pots de Creme with Mint

Whenever I've watched a cooking show where they give the contestants ("cheftestants?!") a bunch of ingredients and say, go make something, I've always been amazed at the things people come up with. So I thought it would be really fun to play this game. There was no way my husband would eat anything I produced for this (He hates feta cheese.), but that actually gave me some freedom--I could play around with the ingredients and not have to worry about whether he would actually like what I made. So with the challenge of the three ingredients, I thought...dessert. (Which is what I think generally, so that wasn't a stretch.) I was inspired by David Lebovitz's Goat Cheese Custard. For this recipe, I used a fairly creamy sheep's milk feta, and while it was sitting out to get to room temperature, I let it soak in milk to cut the saltiness a little. (It also made it creamier and easier to blend. Which I found out by not doing that the first time I made these.) I think the cooking time can vary a lot based on the size of your ramekins--mine are on the big side; if you have small ones, it could take less time so check frequently. Chop the mint as fine as you can. (Mine would have looked better had I chopped the mint a little finer. Actually, if I were doing it again, I probably wouldn't sprinkle mint on the top--I would just blend it through, but there you go.) You can use milk or half and half in place of the heavy cream, but it's 1/2 cup of cream for 4 servings, so I say live a little. If you try this, I hope you have as much fun as I did creating it. (Amanda and Merrill, can we please have next week's challenge be Your Best Use of Leftover Egg Whites?)