Recipe for the creme brulee
2 cups heavy cream
1/4 cup plus 3 Tablespoons sugar
1/4 teaspoon peppermint extract
1/2 cup bittersweet or semisweet chocolate, chopped
5 egg yolks
6 candy canes
Preheat the oven to 300 degrees. Boil a 4 quart pot of water.
Heat the cream and 1/4 cup of the sugar in a small pot until simmering and the sugar dissolves. Add the chocolate and stir gently until it’s all melted. Add the mint extract.
In a bowl, whisk the other 3 tablespoons of sugar along with the egg yolks until well combined, about 5 minutes. Slowly pour some of the cream mixture into the eggs and stir. Pour the rest of the cream in and mix well but gently with the whisk.
Pour the custard mixture into 4 four ounce ramekins. Carefully place them in a roasting pan and fill with the hot water until it reaches about halfway up the side of the ramekins. Transfer the pan to the center rack in the oven and bake for about 40-45 minutes or until no longer jiggly when moved.
Let cool and refrigerate for at least two hours. Place some candy canes into a sandwich bag and seal to close. Take a heavy rolling pin and bash the candy until it becomes like sand.
Once the creme brulee has set, sprinkle about 2 teaspoons of the crushed candy on top of the dessert. Take your blowtorch and burn the sugar until bubbling and brown. You could also do this under a broiler if you don’t have a torch.