Chocolate Peppermint Creme Brûlée
Ingredients
The custard
-
2
cups
heavy cream
-
3
oz
bittersweet chocolate
-
4
large
egg yolks
-
2
tablespoons
sugar
-
1
teaspoon
vanilla extract
-
½ - 1
teaspoon
peppermint extract
The topping
Instructions
- Preheat the oven to 325°F and prepare a baking pan with a dish towel.
- Heat the cream in a saucepan until hot but not boiling, then add the chocolate and let it melt.
- In a mixing bowl, beat the egg yolks and sugar until thick and pale.
- Whisk the melted chocolate and cream together, then slowly add to the egg mixture while whisking constantly.
- Stir in the vanilla and peppermint extracts.
- Pour the mixture into ramekins placed in the prepared baking pan.
- Add hot water to the baking pan until it reaches halfway up the sides of the ramekins.
- Tent the pan with foil and bake for 30-35 minutes.
- Remove from the water bath and cool to room temperature, then refrigerate for at least 4 hours.
- Crush the candy canes and caramelize the sugar on top of the custards before serving.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
20g
Total carbohydrates
15g
Total protein
5g
Sodium
50mg
Cholesterol
150mg
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