Peppermint Creme Brulee Recipes

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PEPPERMINT CREME BRULEE



Peppermint Creme Brulee image

Make and share this Peppermint Creme Brulee recipe from Food.com.

Provided by JenPo

Categories     Dessert

Time 1h15m

Yield 5 serving(s)

Number Of Ingredients 6

2 cups whipping cream
6 egg yolks
1/2 cup sugar
1 teaspoon vanilla extract
5 hard peppermint candies, crushed
3 tablespoons peppermint schnapps

Steps:

  • Combine whipping cream, egg yolks, sugar, vanilla, and schnapps, and stir with a whisk until smooth.
  • (the sugar will dissolve).
  • Divide the mixture evenly in 5 (5x1-inch) round single serving baking dishes.
  • Set the dishes on a large roasting pan or jellyroll pan (15x 10x 1-inch).
  • Add one inch of hot water to pan.
  • Bake at for 45-50 minutes at 275 degrees, until almost set.
  • Cool in the pan of water on a wire rack, then remove from pan.
  • Cover and chill for at least 8 hours.
  • Sprinkle crushed candies over each custard and place them in a pan.
  • Broil 5 1/2 inches from heat (with electric oven door partially open) until candy melts.
  • Cool for 5 minutes or until top hardens, then garnish if desired.

Nutrition Facts : Calories 487, Fat 40.1, SaturatedFat 23.7, Cholesterol 357, Sodium 47.1, Carbohydrate 28.3, Sugar 23.4, Protein 4.9

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  • Preheat the oven to 325 degrees F. Butter six 6-ounce ramekins or ten 4-ounce ramekins. Place the ramekins all in a large rimmed baking dish.
  • Whisk the egg yolks with the sugar, vanilla, peppermint extract and salt. Then pour the cream into a separate microwave-safe bowl and microwave until it simmers. Whisk the egg mixture FEVERISHLY, and slowly pour the hot cream into the egg. POUR SLOWLY to ensure you don't scramble your eggs. Then evenly distribute the finished mixture among the prepared ramekins.
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  • Combine first 5 ingredients, stirring with a wire whisk until sugar dissolves and mixture is smooth. Pour mixture evenly into 5 (5- x 1-inch) round individual baking dishes; place dishes in a large roasting pan or a 15- x 10- x 1-inch jellyroll pan. Prepare 1/2-inch water bath (see Brûlée Basics below).
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