Peppermint White Chocolate Creme Brulee

• Vegetarian
• Gluten free

• Refrigerated

  • 8 Egg yolks

• Baking & Spices

  • 3 tbsp Granulated sugar
  • 1 tsp Peppermint extract
  • 2 tsp Vanilla extract
  • 4 oz White chocolate bar

• Dairy

  • 2 1/2 cups Heavy cream

Found on blahnikbaker.com

Description

Ingredients

• 2½ cups heavy cream
• 4 ounces white chocolate bar, finely chopped
• 2 teaspoons vanilla extract
• 1 teaspoon peppermint extract
• 8 egg yolks
• 3 tablespoons granulated sugar
• Topping: ¼ cup crushed candy canes

Directions

• Preheat oven to 300 degrees F.
• Heat the heavy cream in a medium saucepan over medium heat until cream starts foaming around the edges. Do not boil. Remove from heat and mix in the white chocolate. Let cool undisturbed for about 10 minutes. Mix until white chocolate is smooth. Add in vanilla and peppermint extracts. Strain mixture.
• In a large bowl, whip the egg yolks and sugar until pale yellow in color and slightly thicken. While stirring constantly, gradually add the hot cream mixture into the eggs mixture. Add the cream slowly to avoid cooking the eggs. Mix until combined.
• Pour equal amounts into 4 ramekins (8 ounces each). Transfer ramekins to baking pans (9-inch or bigger) and fill baking pans with hot water about halfway up the sides of ramekins.
• Bake custards until set but still jiggly in the center, about 35-40 minutes. Remove from oven and let cool on cooling rack. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.