Peppermint Crème Brulee

2 cups whipping cream
6 egg yolks 
1/2 cup sugar
3 tablespoons peppermint schnapps 
1 teaspoon vanilla extract 
5 hard peppermint candies, crushed
Garnishes: fresh raspberries, fresh mint sprig  

Preparation

  1. Combine first 5 ingredients, stirring with a wire whisk until sugar dissolves and mixture is smooth. Pour mixture evenly into 5 (5- x 1-inch) round individual baking dishes; place dishes in a large roasting pan or a 15- x 10- x 1-inch jellyroll pan. Prepare 1/2-inch water bath (see Brûlée Basics below).
  2. Bake at 275° for 50 minutes or until almost set. Cool custards in water in pan on a wire rack. Remove from pan; cover and refrigerate 8 hours or overnight.
  3. Sprinkle crushed peppermint candies evenly over each custard; place custards in jellyroll pan.
  4. Broil 5 inches from heat (with electric oven door partially opened) until candies melt. Let stand 5 minutes to allow melted candies to harden. Garnish, if desired.
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Eggnog Cream Brulee

Ingredients

  • 2 cups eggnog
  • 4 egg yolks
  • 1/4 cup white sugar
  • 3 ounces mascarpone cheese, softened
  • 1 dash ground nutmeg (optional)
  • 1 dash ground cinnamon (optional)
  • 1 teaspoon vanilla extract (optional)

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Place 4 ramekins or custard cups into a shallow baking dish, and fill the dish with water to half-way up the sides of the ramekins.
  2. Pour the eggnog into a pan over medium heat. Cook and stir occasionally until the mixture simmers, about 10 minutes.
  3. Meanwhile, place the egg yolks and sugar into a mixing bowl; beat until light colored and frothy. Stir in the mascarpone until well blended and smooth. Whisk 1/4 cup of the heated eggnog mixture into the eggs. Gradually whisk the remaining eggnog into the eggs. Pour the mixture through a fine sieve to remove any egg strands. If desired, stir in the nutmeg, cinnamon, and vanilla. Pour into the prepared ramekins, dividing evenly.
  4. Bake in preheated oven until custard has set, 30 to 45 minutes. Centers should wiggle slightly when shaken, but not be soupy.
  5. Remove from oven and cool 30 minutes; refrigerate at least 3 hours before serving.

Courtesy: The Chef's Academy