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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
Avoid this recipe if you are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

 

"You eat, in dreams, the custard of the day."
-Alexander Pope, Poet

The refrigerator light goes on...

This lightly scented peppermint version of the classic Crème Brûlée is really spectacular. It is a lot easier to make than you ever thought and the mint gives it a festive feel. A perfect dessert for your holiday get-togethers.

Water Bath (Bain Marie)

The French use the term Bain Marie for water bath.  This technique is used to help foods cook more evenly in the oven.  In the case of the Creme Caramel placing the ramekins in a roasting pan and filling the pan with hot water until it is 1/2 to 2/3 of the way up the sides of the ramekins transfers the heat to the custard gently.  The humidity from the steam that rises as the water heats helps keep the top of the custard from becoming too dry. 


 

Peppermint Crème Brûlée



Servings = 4 | Serving size =1 custard

Cooking Time = 120 Minutes

This recipe can be multiplied by 2.

The custards keep well for a few days. Wrap tightly with plastic wrap.

2 cups 2% milk
1/2 cup non-fat dry milk powder
1 tsp pure vanilla extract
8 large fresh peppermint leaves
6 Tbsp granulated Splenda (or 7 Tbsp. Z-Sweet stevia)
1/8 tsp salt
2 large egg yolks
4 small candy canes
6 tsp granulated sugar

Place the 2% milk, dry milk powder and vanilla extract in a medium sized non-reactive sauce pan. Heat over medium heat until the mixture reaches 180°F. (This is the temperature that the milk will just begin to boil and at a higher temperature it will boil over.) Stir continuously and do not allow to boil.

Remove from the heat, add the peppermint leaves, stir and allow to cool at least a few hours (overnight is best) in the refrigerator.

After the milk mixture is cool, preheat the oven to 300°F. Fill a roasting pan with water to a level that will be about 3/4 of the way up a 1 cup ramekin. It is best to test this by placing the ramekins in pan, then adding the water to the pan to make sure it is not overfilled.

Place the water-filled roasting pan (without the ramekins) in the oven until the water is hot (this should take at least 20 minutes).

In a stainless bowl, place the Splenda (or stevia), egg yolks and salt. Cream together until smooth.

Strain the milk mixture through a fine sieve into the egg mixture. Discard the mint leaves. Whisk until well blended.

Divide the milk/egg mixture between four 1 cup ramekins. Place the ramekins in the water bath in the oven and cook for 60 minutes.

Very carefully remove the roasting pan from the oven and allow the custard to cool on the counter for 30 minutes while still in the water bath. Cover each custard with plastic wrap and chill overnight.

Place the candy canes in a blender or mini chopper and process until powdered. Mix 2 teaspoons of the powder together with the sugar.

Place 2 teaspoons of the sugar mixture on the top of each custard. Using a blowtorch, melt the sugar by carefully aiming the tip of the flame at the surface of the sugar. Tilt and rotate the ramekin so that the melted sugar covers the surface of the custard.

Serve.

Alternatively, the sugar can be melted under a broiler, but the custard will need to cool again afterwards for about 10 minutes on the counter and another 20 minutes in the refrigerator.

Nutrition Facts

Serving size = 1 custard

Servings = 4

.

Amount Per Serving

Calories 161 Calories from Fat 42
  % Daily Value
Total Fat 5g 7%
    Saturated Fat 2g 12%
    Monounsaturated Fat 1g  
    Trans Fat 0g  
Cholesterol 116mg 39%
Sodium 199mg 8%
Total Carbohydrates 20g 7%
    Dietary Fiber 0g 19%
    Sugars 9g  
Protein 7g  
Vitamin A 7% Vitamin C 3%
Calcium 29% Iron 2%
Vitamin K 0 mcg Potassium 380 mg
Magnesium 30 mg