Chocolate Peppermint Creme Brulee Recipes

CHOCOLATE CREME BRULEE

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

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.

CHOCOLATE PEPPERMINT CREME BRULEE

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.