Peppermint Creme Brulee Recipes

Steps:

• Preheat the oven to 325 degrees F.
• Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean and reserve for another use.
• In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually. Pour the liquid into 6 (7 to 8-ounce) ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes.
• Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days. Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the remaining 1/2 cup vanilla sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving.

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.

Steps:

• Heat cream in a pot to just below boiling. Remove from heat and add vanilla and peppermint oil. Add chocolate and stir until melted.
• While the cream is heating, cream egg yolks and sugar with a fork in a mixing bowl.
• Slowly pour the cream into the eggs, stirring constantly.
• Divide evenly between 4 ramekins and place in a lasagna pan. Add water to the pan until it reaches about 3/4 of the way up the outside of the ramekins.
• Bake for about half an hour at 325 degrees, or until custard is set but still jiggly in the center.
• Remove from water bath and allow to cool completely. Then cover with plastic wrap and chill in the fridge at least 4 hours, or up to 3 days.
• Immediately before serving, top with about half a tablespoon of sugar. Use a blowtorch or broiler to caramelize the sugar.