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Heat oven to 350 degrees.
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Split and scrape your vanilla bean. Set aside.
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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.
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Stir the peppermint extract into the cream.
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In a medium bowl, add sugar and egg yolks. Whisk together.
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Slowly pour the warm cream into the egg mixture, while whisking.
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Set your ramekins in a roasting or baking pan with sides. Pour the cream mixture evenly into the ramekins.
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Slowly pour hot water in the pan, around the ramekins, until the water comes up about halfway.
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Carefully place the pan into the oven... don't get any water in your cream!
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Bake for 45 minutes, or until set on the outsides, slightly jiggly in the center.
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Remove from oven and let cool.
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Cover each ramekin with plastic wrap and place in the refrigerator for several hours to chill.
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About 30 minutes before serving, remove the ramekins and sprinkle crushed candy canes on top, to completely cover.
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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.
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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!