Peppermint Crunch

I spent months planning what I was going to make for dessert for Christmas. I guess that's what not being able to have desserts for the third trimester of a pregnancy will do to you. I really wanted to make creme brulee, what I consider to be my favorite dessert, plus making it is on my 101 in 1001 list, but the question was, what kind to make. Being Christmas, with all the holiday flavors, I opted for a peppermint version. I used this recipe for inspiration on the flavorings, but used my last creme brulee recipe as a general outline.

Peppermint Creme Brulee
Ingredients
1 egg
5 egg yolks
1/2 cup sugar, plus 1 tablespoon for each serving
3 cups heavy cream
1/2 teaspoon peppermint extract
1 tablespoon vanilla extract
6 peppermints, crushed

Directions
1. Preheat the oven to 300 degrees. In the bowl of an electric mixer fitted with the paddle attachment, mix the egg, egg yolks, and 1/2 cup of sugar together on low speed until just combined.
2. Meanwhile, scald the cream in a small saucepan until it's very hot to the touch but not boiled.
3. With the mixer on low speed, temper the eggs with a small amount of cream. Continue to slowly add the rest of the cream to the eggs.
4. Add in the vanilla.
5. Add in the peppermint extract. Mix to combine.
6. Pour into 5-ounce ramekins until almost full. (I filled 6 and had a little bit left over.)
7. Place the ramekins in a baking pan and carefully pour boiling water into the pan to come halfway up the sides of the ramekins.
8. Bake for 35 to 40 minutes, until the custards are set when gently shaken.
9. Remove the custards from the water bath, cool to room temperature, and refrigerate until firm. (I refrigerated my overnight, but you can do it for as few as 3 hours or up to 3 days.)
To Serve
Spread 1 tablespoon of sugar and 1 crushed peppermint evenly on the top of each ramekin and heat with a kitchen blowtorch until the sugar caramelizes evenly. Allow to sit at room temperature for a minute until the caramelized sugar hardens. (I pretty much fail at spreading sugar evenly which is why they are some spots without any sugar, and others that look almost black because there is too much sugar.)

As for the final verdict on these... delicious! Although it's creme brulee so how could it not be. Seriously, I'm pretty sure there isn't a version of creme brulee out there I wouldn't be obsessed with.

Peppermint Creme Brulee
Ingredients
1 egg
5 egg yolks
1/2 cup sugar, plus 1 tablespoon for each serving
3 cups heavy cream
1/2 teaspoon peppermint extract
1 tablespoon vanilla extract
6 peppermints, crushed
Directions
1. Preheat the oven to 300 degrees. In the bowl of an electric mixer fitted with the paddle attachment, mix the egg, egg yolks, and 1/2 cup of sugar together on low speed until just combined.
2. Meanwhile, scald the cream in a small saucepan until it's very hot to the touch but not boiled.
3. With the mixer on low speed, temper the eggs with a small amount of cream. Continue to slowly add the rest of the cream to the eggs.
4. Add in the vanilla.
5. Add in the peppermint extract. Mix to combine.
6. Pour into 5-ounce ramekins until almost full.
7. Place the ramekins in a baking pan and carefully pour boiling water into the pan to come halfway up the sides of the ramekins.
8. Bake for 35 to 40 minutes, until the custards are set when gently shaken.
9. Remove the custards from the water bath, cool to room temperature, and refrigerate until firm.
To Serve
Spread 1 tablespoon of sugar and 1 crushed peppermint evenly on the top of each ramekin and heat with a kitchen blowtorch until the sugar caramelizes evenly. Allow to sit at room temperature for a minute until the caramelized sugar hardens.