Can you believe it is the 10th of December! Yikes, how did that happen?? Well, we’re back with another amazing Blog Hop. Peppermint is definitely the flavor of the season and it is also our theme for the month. We’ve got lots of peppermint flavored treats to share with you as well as some darling peppermint inspired crafts! Be sure and visit all the blogs to check out the details on their peppermint project. We’d love for you to pin the collage below, check out my (project) and then go see all of the other fabulous projects created by some of my blogger friends too. Wishing you all a wonderful holiday season!!
On to my contribution… the yummiest thing that’s happened to me in a long time.
So, on our recent Disney Cruise (did you read about it?? If you ever want to go on one, check it out!) I became obsessed with Creme Brulee. I thought I wasn’t a fan of it. But oh, I was. I was. I just didn’t know it yet. I literally ordered Creme Brulee for dessert every single night!
When I got the assignment to do something ‘peppermint,’ I was having a hard time. I had already shared a favorite Peppermint White Chocolate Trifle, so… what to make, what to make. I called my mom, who is a cooking extraordinaire, and she suggested Peppermint Creme Brulee. It turned out awesome, if I do say so myself. I totally fudged on my diet that day, and I don’t regret it at all. We adjusted a basic recipe to get it just how we like it… not too eggy and totally delicious. This would make the perfect Christmas dessert! Now that I know making Creme Brulee is this easy… I may be in trouble.
Peppermint Creme Brulee
Serving size: 6
- 4 cups heavy cream
- ¾ cups sugar
- 2 vanilla beans
- ½ tsp. peppermint extract
- 6 egg yolks
- 1 package candy canes
- Heat oven to 350 degrees.
- Split and scrape your vanilla bean. Set aside.
- In a medium pot, add cream, vanilla bean paste, and the bean pods. Cook over medium/high heat and bring to a boil. Once boiling, remove from heat and set aside for 15 minutes to cool.
- Stir the peppermint extract into the cream.
- In a medium bowl, add sugar and egg yolks. Whisk together.
- Slowly pour the warm cream into the egg mixture, while whisking.
- Set your ramekins in a roasting or baking pan with sides. Pour the cream mixture evenly into the ramekins.
- Slowly pour hot water in the pan, around the ramekins, until the water comes up about halfway.
- Carefully place the pan into the oven... don't get any water in your cream!
- Bake for 45 minutes, or until set on the outsides, slightly jiggly in the center.
- Remove from oven and let cool.
- Cover each ramekin with plastic wrap and place in the refrigerator for several hours to chill.
- About 30 minutes before serving, remove the ramekins and sprinkle crushed candy canes on top, to completely cover.
- Using a cooking torch, heat and slightly toast the candy canes on top. You don't want them to turn too brown, but want to heat it enough that the candy canes from a crunchy seal over the cream.
- Squirt a little whipped cream on top, sprinkle a few candy cane chunks on the cream, insert a mint leave, and you have a gorgeous and delicious treat!