Dec 20, 2011 1:23 PM
Peppermint Mocha Creme Brulee
(makes four 6 ounce custards or one dozen 2 ounce custards)
2 Cups Heavy Whipping Cream
3 Ounces Dark Chocolate (semi-sweet works fine)
3/4 Cup Granulated Sugar
1/2 Cup Egg Yolks
1 Teaspoon Peppermint Extract
1 Shot Espresso OR 1/4 Cup Very Dark Coffee
1. Preheat your oven to 300 degrees.
2. Put the cream, peppermint extract and espresso (or coffee) in a medium-sized sauce pot and bring just to a boil. Keep an eye on it so as to not let it boil over.
3. While the cream is heating up, whisk together the sugar and egg yolks in a medium-sized mixing bowl.
4. Put the dark chocolate in a small bowl and set aside.
5. Once the cream has almost reached a boil, pull it off the stove. Pour enough hot cream into the chocolate bowl to cover the chocolate, then set aside again to allow chocolate to melt. This will
prevent the chocolate from over cooking if you were to add it directly to the cream.
6. Slowly add the hot cream to the yolk and sugar mixture in a stream, whisking constantly. Do not add the cream too fast or it will curdle
the eggs. Once at least half of the cream is mixed in with the yolks, pour the yolk and sugar mixture back into the pot with the rest of the cream.
7. Let the yolk and cream mixture cool down for a minute or two, then whisk the now-melted chocolate into the pot. Whisk the creme brulee mixture just until evenly mixed; do not over mix
or you will incorporate too much air.
8. Place your creme brulee ramekins (or other similar-sized oven proof dishes) in a casserole dish or cake pan large enough to hold all of them. Pour the custard into the ramekins, then place the whole pan into the preheated oven on the middle rack. Pour hot water into the pan holding the ramekins, up to within an half inch of the rims of the dishes.
9. Bake the custards at 300 degrees for thirty to thirty five minutes, or until the custard has set and some minor coloration begins to appear on the tops of the custards. You can test how set
the custards are by tapping the sides of the pan; if they jiggle like jell-o they are done. If they wave like eggnog, continue cooking them.
10. Once they are finished cooking, let the pan sit at room temperature until cool enough to remove the custards. Refrigerate the custards until cool and completely set, about 2 hours.
11. Just before serving, sprinkle an even layer of granulated sugar over the custards (approximately 1 to 2 tbsp per each large custard). Caramelize the sugar using a torch, moving it in small
circles to evenly melt the sugar. Caramelized sugar can be extremely hot; do not hold the dishes in your hand while you torch them, and let them cool for a minute or so before garnishing or touching
the melted sugar.
12. Serve with peppermint bark pieces, small chocolates or candies, or fresh berries.