Ingrédients pour Peppermint Creme Brulee
- 2 cups heavy whipping cream
- 4 large egg yolks
- 1/2 cup granulated sugar
- Vanilla Extract
- Peppermint Candies
- Peppermint Schnapps
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Comment préparer Peppermint Creme Brulee
- In a medium saucepan, combine 2 cups heavy whipping cream, 1/2 cup granulated sugar, and 1 teaspoon vanilla extract. Heat over medium heat until sugar dissolves, stirring constantly. Do not boil.
- In a separate bowl, whisk together 4 large egg yolks and 2 tablespoons peppermint schnapps until light and frothy.
- Slowly whisk the warm cream mixture into the egg yolks, ensuring a smooth consistency. Strain the mixture through a fine-mesh sieve to remove any lumps.
- Divide the custard evenly among 5 (4-ounce) ramekins or oven-safe dishes.
- Place the ramekins in a large roasting pan or baking dish. Pour enough hot water into the pan to come halfway up the sides of the ramekins (bain-marie).
- Bake in a preheated oven at 275°F (135°C) for 45-50 minutes, or until the custards are just set around the edges but still slightly jiggly in the center.
- Carefully remove the ramekins from the water bath and let them cool completely on a wire rack.
- Cover and refrigerate for at least 8 hours, or preferably overnight, to allow the custards to fully set.
- Before serving, sprinkle each Crème Brûlée with 1-2 teaspoons of crushed peppermint candy canes.
- Use a kitchen torch to caramelize the sugar until golden brown. Alternatively, broil for 1-2 minutes, watching carefully to prevent burning. (If broiling, keep a close eye and start with 30 seconds at a time).
- Let cool for 5 minutes to allow the sugar to harden. Garnish with extra peppermint candies or fresh mint sprigs, if desired.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
93g
Fat
118g
Carbs
9g
