Chocolate Peppermint Creme Brulee Recipes

CHOCOLATE CREME BRULEE

Chocolate Creme Brulee image

This chocolate-centric creme brulee retains the creaminess and caramelized-sugar topping of the classic version. Though caramel and chocolate are considered sweets, the real secret to their allure is an undercurrent of bitterness, a natural component of cacao and burned sugar.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Yield Makes 4 (or enough for 15 sandwiches)

Number Of Ingredients 5

Ingredients

2 cups heavy cream
1/4 cup plus 3 tablespoons sugar
3 ounces bittersweet chocolate, chopped (1/2 cup)
5 large egg yolks
4 tablespoons sugar

Steps:

Preheat oven to 250 degrees. Makethe creme brulee: Heat creamand 1/4 cup sugar in a smallsaucepan over medium heat,stirring, until sugar dissolvesand the cream just begins tosimmer. Add chocolate, andwhisk until melted and smooth.
Whisk remaining 3 tablespoonssugar with the egg yolksin a medium bowl. Slowly pourcream mixture into yolk mixture,whisking constantly. Straincustard through a fine sieve.
Pour custard into four 4-ounceramekins. Transfer ramekins toa roasting pan, and fill pan withenough boiling water to reachhalfway up the sides of ramekins.Bake until custards are justset, 1 hour to 1 hour 10 minutes.Carefully remove from water,and let custards cool.
Assemble the cremes brulees: Refrigerate for 1 hour. Top each with 1 tablespoon sugar. Hold asmall handheld kitchen torch at a 90-degree angle 3 to 4 inches from surface of custard. Moveflame back and forth until surface is caramelized. Alternatively, broil custards on top rack untilcaramelized, 1 to 2 minutes.

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

Ingredients

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

CHOCOLATE PEPPERMINT CREME BRULEE

Chocolate Peppermint Creme Brulee image

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

Provided by Da Huz

Categories Dessert

Time 1h

Yield 4 , 4 serving(s)

Number Of Ingredients 8

Ingredients

2 cups heavy cream
3 ounces bittersweet chocolate chips
6 egg yolks
2 tablespoons sugar
1 teaspoon vanilla extract
1 drop peppermint oil
2 candy canes
2 tablespoons sugar, for topping

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.

Nutrition Facts : Calories 642.8, Fat 61.2, SaturatedFat 36.5, Cholesterol 412, Sodium 61.6, Carbohydrate 23.2, Fiber 3.5, Sugar 13.2, Protein 8.8

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