As the holiday season sparkles with festive cheer, there’s no better way to embrace the magic than with a dessert that combines elegance and nostalgia: Candy cane crème brulee. This stunning treat takes classic French custard and infuses it with the cool, refreshing flavor of peppermint, creating a decadent and whimsical dessert that’s perfect for both holiday gatherings and cozy nights by the fire.
What makes this crème brûlée so special is its delicate balance between flavor and texture. The process begins with a warm cream base, gently infused with peppermint extract.
The cream is poured over gently beaten egg yolks and sugar, which provide the perfect silky texture and sweetness that crème brûlée is known for.
The custard is then delicately cooked in a bain-marie, also called bain-marie, which allows the custard to cook evenly and delicately, without cracking the surface.
Once cooled and solidified, a thin layer of sugar is sprinkled on top and torched for a crackling, caramelized finish – a satisfying result. touch, touch, break this makes crème brûlée such an iconic dessert.
But this is where the magic happens: a final flourish of crushed candy canes sprinkled on top of the glassy sugar surface, adding a burst of festive color and a playful crunch of peppermint.
Each spoon is a celebration of contrasts. The smooth, creamy custard pairs beautifully with the crunchy, sugary topping, while the candy canes add a subtle crunch that melts like snowflakes on your tongue. It’s indulgent yet refreshing, festive yet refined.
Whether served as a grand finale at a holiday dinner or enjoyed with a cup of hot cocoa by the sparkling tree, this Candy Cane Crème Brûlée is sure to impress. The combination of rich custard, fresh peppermint and sweet candy cane crunch creates a dessert that is both timeless and delightfully modern – a true Christmas extravaganza. Peppermint lovers, this one’s for you!
Candy cane crème brulee
Preparation: 5 minutes
Cooked: 35 minutes
Cooling time: 40 minutes + 3 hours of cooling and blast chilling
Total time: 3 hours and 40 minutes
Product: Serves 4
Ingredients:
- 2 cups cream
- 1 teaspoon peppermint extract
- A pinch of salt
- 5 egg yolks
- ½ cup sugar + 8 teaspoons sugar for garnish
- 4 mini candy canes or crushed candy canes, for garnish
Directions:
- Preheat the oven to 180°C.
- Heat the cream and peppermint in a saucepan over a medium heat until it begins to simmer, then remove from the heat and set aside.
- Meanwhile, whisk the egg yolks and sugar in a medium bowl until smooth.
- Gradually pour the hot cream into the eggs, beating gently, until the mixture is smooth.
- Arrange 4 molds on a baking tray. Pour an equal amount of peppermint cream into each mold, filling to within about ¼ inch of the top. Pour the hot water into the pan, about halfway up the sides of the molds.
- Carefully transfer the baking sheet to the middle rack of the oven. Bake for 30 minutes, until the centers of the crème brulee are just cooked through and jiggle when shaken.
- Remove the molds from the double boiler and place them on a wire rack to cool to room temperature, then transfer to the refrigerator until the crème brulées is cool and set, at least 2 hours.
- Sprinkle 2 teaspoons sugar over each crème brulée. Using a kitchen torch, glaze the sugar until the sugar melts, caramelizes, and forms a glassy surface.
- Garnish with crushed candy canes or minis and enjoy!!
Notes:
This recipe is made for 7-ounce shallow crème brulee dishes. If using deeper dishes, such as a ramekin, adjust the cooking time to 35-40 minutes and reduce the sugar coating to 1 ½ teaspoons.
