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5 from 1 vote

Peppermint Mocha Crème Brûlée

This peppermint mocha crème brûlée captures everything that’s wonderful about holiday baking: flavor that feels nostalgic and new all at once, texture that’s both crisp and creamy, and the joy of creating something that looks impressive but invites everyone to dig right in. It’s a little bit of holiday magic in every spoonful.
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Prep Time:10 minutes
Cook Time:45 minutes
Total Time:4 hours 45 minutes
Servings: 3 6oz Ramekins

Ingredients

  • 1 1/2 cups heavy cream
  • 35 grams peppermint candy, crushed (approx. 1/4 cup)
  • 25 grams whole egg (approx. 1/2 of a whole large egg)
  • 30 grams egg yolk (approx. 2 large egg yolks)
  • 50 grams granulated sugar (approx. 1/4 cup)
  • 112 grams dark or semisweet chocolate, melted (approx. 3/4 cup)
  • 2 tbsp coffee extract
  • 1 tsp vanilla extract
  • 1 tsp granulated sugar, for topping
  • Optional: whipped cream and crushed peppermint for garnish

Instructions

  1. Preheat oven to 300F. Place 3 6-oz ramekins into a baking dish with high sides.
  2. In a medium pot, heat cream over medium heat until just simmering. Add crushed peppermint candy and stir until dissolved, about 1-2 minutes. Remove from heat once dissolved.
  3. While cream is heating, whisk together egg, egg yolk, and granulated sugar in a medium heat-proof bowl until pale yellow in color.
  4. Off heat, add melted chocolate, coffee extract, and vanilla extract to cream mixture and stir to fully incorporate.
  5. Slowly pour the cream mixture over the eggs and sugar, whisking the entire time. Then, pour the mixture through a mesh sieve and into a large measuring cup or pouring container to remove any lumps.
  6. Divide the mixture evenly between the ramekins. To create a water bath, carefully pour water into the baking dish until the water is approximately halfway up the sides of the ramekins. Carefully place the pan in the oven to ensure the water does not spill into the ramekins.
  7. Bake until the custards are set on the outsides and still slightly jiggly at the center when shaken gently, approximately 45 minutes, or until an instant-read thermometer registers 170F. The precise time will vary based on your individual oven.
  8. Remove ramekins from water bath and let them cool to room temperature. Then, cover with plastic wrap and refrigerate until fully set, at least 2-3 hours.
  9. When ready to serve, sprinkle a thin layer of granulated sugar on top of the chilled custard, and use a kitchen torch to melt the sugar.
  10. If desired, serve with a dollop of whipped cream and garnish with crushed peppermint.

Notes

*  Custard can be baked up to 2 days in advance, wrapped well and stored in the fridge.