Peppermint Creme Brulee Recipe

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5 stars (1 review)

5 hours hrs 35 minutes mins

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Two things that make me really happy around the holidays are peppermint and an ultra creamy creme brulee recipe. This easy peppermint creme brulee recipe with a candy cane top is just the thing to usher in the holiday spirit!

My first memory of eating creme brulee was 18 years ago when I had just started dating Lt. Dan.

He took me to a steak house we both thought was extremely elegant at that time. After an enormous meal, he picked up the dessert menu and said, “I don’t care how full we are, we have to order the creme brulee here.”

I didn’t know what creme brulee was, but the way he talked about it made me weak with curiosity.

When the little dish was placed on the table, Dan looked up at me with a twinkle in his eyes and said, “Now watch this.” He gently tapped the glassy top on the custard and the caramelized sugar cracked open, revealing a delicate vanilla custard underneath.

That was the moment I realized I was in love…

With creme brulee.

And possibly with Dan.

Anyone who could introduce me to such a glorious little treat was bound to be full of surprises.

This easy creme brulee incorporates my favorite creme brulee recipe and my favorite holiday flavor, peppermint. (And was made for my favorite guy.)

Today’s Seasonal Seven Recipe is fabulous for holiday dinner parties because it’s easy to prepare, can be made days in advance, offers subtle elegance, and festive flavors.

I used McCormick Peppermint and Vanilla Extract to add depth to the Peppermint Creme Brulee Recipe, then crushed peppermint candy canes to sprinkle over the top.

Bruleeing the candy cane powder creates a toasted stained-glass surface that shatters into the creamy goodness below, when tapped.

More Peppermint Treats:

Peppermint Fudge
Peppermint Rice Krispies Snowballs and Snowmen
Candy Cane S’mores ~ Roxana’s Home Baking
Peppermint Crunch Truffles ~ Baker’s Royale

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5 stars (1 review)

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Prep Time: 20 minutes minutes

Cook Time: 45 minutes minutes

Chilling Time: 4 hours hours 30 minutes minutes

Total Time: 5 hours hours 35 minutes minutes

This easy peppermint creme brulee recipe with a candy cane top is just the thing to usher in the holiday spirit!

Servings: 10

Ingredients

US Customary - Metric

3 1/2 cups heavy cream
6 egg yolks
1/2 cup granulated sugar
1 tablespoon vanilla extract
1/2 teaspoon peppermint extract
Pinch salt
5 peppermint candy canes crushed
Butter for dishes

Instructions

Preheat the oven to 325 degrees F. Butter six 6-ounce ramekins or ten 4-ounce ramekins. Place the ramekins all in a large rimmed baking dish.
Whisk the egg yolks with the sugar, vanilla, peppermint extract and salt. Then pour the cream into a separate microwave-safe bowl and microwave until it simmers. Whisk the egg mixture FEVERISHLY, and slowly pour the hot cream into the egg. POUR SLOWLY to ensure you don't scramble your eggs. Then evenly distribute the finished mixture among the prepared ramekins.
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Superfood Vanilla Latte Recipe Easy Banana Cream Pie Recipe - One Sweet Appetite Candy cane chocolate cheesecake bars recipe 8 Vegan Heavy Cream Substitutes (+ Our Best Recipe)
Carefully pour hot water around the ramekins in the baking dish about half way up the sides, then place in the oven.
Bake for 35-45 minutes—closer to 35 for smaller ramekins and 40-45 minutes for larger ramekins. The edges should be firm and the very center should jiggle just a little. Remove from the oven and cool until easy to handle. Then cover the tops with plastic wrap and chill for at least 4 hours, but up to a week.
One hour before serving, crush the candy canes in a food processor or blender, and sprinkle the candy cane powder over the top of each custard.
Using a brulee torch, caramelize the top of each custard, then place them back in the fridge for at least twenty minutes to harden. *If you don't have a brulee torch, you can place the whole tray of ramekins under the broiler to brulee the top. Make sure it is fiery hot when you put them in, and DON'T TAKE YOUR EYES OFF THEM FOR A SECOND. If the broiler is hot enough, this should take less than a minute.

Nutrition

Serving: 1serving, Calories: 393kcal, Carbohydrates: 20g, Protein: 3g, Fat: 34g, Saturated Fat: 20g, Cholesterol: 231mg, Sodium: 37mg, Potassium: 74mg, Sugar: 16g, Vitamin A: 1380IU, Vitamin C: 0.5mg, Calcium: 68mg, Iron: 0.3mg

Course: Dessert

Cuisine: American, French

Author: Sommer Collier

Making this recipe?Follow us on Instagram and tag @ASpicyPerspective so we can share what you’re cooking!

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Christmas Dessert Holidaycustard peppermint

posted by Sommer Collier on Nov 26, 2012 (last updated Jun 19, 2019)

45 comments Leave a comment »

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45 comments on “Peppermint Creme Brulee Recipe”

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Chelsea Lane — June 21, 2019 @ 6:53 pm Reply
!! Christmas edition of my fave dessert…love
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Chung-Ah | Damn Delicious — November 28, 2012 @ 12:50 am Reply
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Amazing! This definitely puts me in the spirit of the holidays!
Abby — November 27, 2012 @ 9:14 am Reply
ohh you had me at creme brulee! Love this seasonal flavor, reminds me of peppermint ice cream that comes out this time of year.
Angie — November 27, 2012 @ 8:38 am Reply
How cute is this, great idea!
Jeanette — November 27, 2012 @ 7:10 am Reply
What a great idea Sommer! I remember the first time I had creme brulee – such a treat to break through the crunchy topping!
Julie Wunder — November 27, 2012 @ 5:50 am Reply
I love the story and the recipe…. So festive!
Paula - bell'alimento — November 26, 2012 @ 11:52 pm Reply
I need a spoon stat.
Laurie {Simply Scratch} — November 26, 2012 @ 9:36 pm Reply
I remember my first brulee experience and I fell in love too! Sommer these look spectacular and totally put me in the Christmas spirit!
Hayley @ The Domestic Rebel — November 26, 2012 @ 8:38 pm Reply
Sommer, I think I’m in love with YOU. Peppermint creme brulee sounds like a dream come true.. is it made of magic? Methinks so.
Colette @ JFF! — November 26, 2012 @ 4:35 pm Reply
That’s very creative!
Cassie | Bake Your Day — November 26, 2012 @ 3:50 pm Reply
This is such a fun idea! I definitely need a kitchen torch!
Brandie @ Home Cooking Memories — November 26, 2012 @ 2:54 pm Reply
Ooooh, yummmy!! I saw peppermint in the title and just had to click on over to see what you great thing you’ve whipped up. Love this!
Laura (Tutti Dolci) — November 26, 2012 @ 1:52 pm Reply
Love the peppermint twist on these creme brulees, gorgeous!!
Elizabeth@ Food Ramblings — November 26, 2012 @ 1:47 pm Reply
AMAZING!!!!
Toni | Boulder Locavore — November 26, 2012 @ 1:43 pm Reply
A perfect dish a perfect story! Very fun Sommer.
Alison @ Ingredients, Inc. — November 26, 2012 @ 1:00 pm Reply
great looking Sommer and super creative
DessertForTwo — November 26, 2012 @ 12:47 pm Reply
Oh my! I must have this!! So genius! Thanks for sharing :) I’m a creme brulee addict!
kristy @ the wicked noodle — November 26, 2012 @ 10:37 am Reply
Everything you make is always fabulous, Sommer. Love this – so creative!!
SweetSugarbelle — November 26, 2012 @ 8:50 am Reply
What a SUPER idea!!!
Bev @ Bev Cooks — November 26, 2012 @ 8:39 am Reply
Shut. UP!
Kiersten @ Oh My Veggies — November 26, 2012 @ 8:20 am Reply
I always order creme brulee at restaurants, but the one time I tried to make it myself, it ended in disaster. But now I’m tempted to give it another try–that pepperminty top is genius!
Rachel (Two Healthy Plates) — November 26, 2012 @ 8:10 am Reply
What a genius idea – love it!!!
marla — November 26, 2012 @ 8:08 am Reply
Sommer, such a unique ~ pretty + FUN idea!
shelly (cookies and cups) — November 26, 2012 @ 7:43 am Reply
Such a fun recipe!! Very clever spin on creme brulee!!
Brian @ A Thought For Food — November 26, 2012 @ 7:24 am Reply
What a marvelous (and festive) idea! Absolutely love it (I’m a huge fan of creme brulee)!
Kare @ Kitchen Treaty — November 26, 2012 @ 7:19 am Reply
Candy canes on top! You are a genius. Love, love, love.
Averie @ Averie Cooks — November 26, 2012 @ 6:46 am Reply
Wow this sounds so good – and so creative! I love the color it turned!
Jersey girl cooks — November 26, 2012 @ 6:03 am Reply
Love this idea! Creme brûlée is one of my favorite desserts and I would love to try this peppermint one.
Belinda @zomppa — November 26, 2012 @ 5:39 am Reply
It must be the holidays when peppermint makes a showing – what a great idea!

Peppermint Creme Brulee Recipe - A Spicy Perspective (2024)

FAQs

What is the secret of crème brûlée? ›

This is a key step to making perfect crème brûlée – baking your custards in a water bath. A water bath is a pan of water that the ramekins are placed in to bake. A water bath provides some insulation from direct heat which allows the custards to cook gently, evenly, and prevents cracking.

Find Out More ›

What is the best sugar to caramelize on crème brûlée? ›

Demerara sugar can be replaced with other sugars if it isn't available. Caster sugar (superfine sugar) can be used to top the creme brulee, though it can take longer for the sugar to brown and caramelize so a blowtorch is slightly better if you are using this substitute.

Get More Info Here ›

Should crème brûlée be served hot or cold? ›

A perfect crème brûlée is served warm at the top of the custard (nearest the torching) and cold at the bottom. You can eat crème brûlée the day you make them; however, be sure to chill the custards for at least three hours before caramelizing the sugar.

What is it called when you burn sugar on crème brûlée? ›

Before You Fire up the Torch

Danilo Alfaro. Crème brûlée is an elegant French dessert with a creamy, often vanilla-flavored base and a crunchy, caramelized sugar topping. Once you've got the crème part down, it's time for the brûlée—which means "burnt" in French. You'll be using a butane culinary torch.

Learn More ›

What makes a good crème brûlée? ›

What Makes a Perfect Crème Brûlée?

Fresh Top-notch Ingredients. Exceptional crème brûlée begins with the quality and freshness of its ingredients. ...
Velvety Smooth Custard. ...
Scalding Cream. ...
Ramekin Size. ...
Baking In a Water Bath. ...
Right Cooking. ...
Sugar Coating. ...
Careful Torching.

More items...

Oct 19, 2023

Show Me More ›

What happens if you put too much sugar in crème brûlée? ›

If there's too much sugar, the crust will start to burn before it melts evenly. Too little, and it will just melt into the custard. Brûléeing the sugar in two steps leads to a more uniform melting of the sugar granules and a nice even caramel color.

Get More Info ›

Is turbinado or white sugar better for crème brûlée? ›

For the caramelized sugar crust, we recommend turbinado or Demerara sugar. Regular granulated sugar will work, too, but use only 1 scant teaspoon on each ramekin or 1 teaspoon on each shallow fluted dish.

Read On ›

Why is my crème brûlée not crispy? ›

It could be your sugar. I find sugar in the raw to be the easiest and most even burning sugar for creme brûlée. You could also combine equal parts brown sugar and white sugar. When burning the sugar make sure to keep moving the torch evenly across the sugar.

Is crème brûlée expensive to make? ›

While it sounds fancy and is often served in upscale establishments, creme brulee is very simple and inexpensive to make.

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Does crème brûlée go bad? ›

They should be cool enough after about two hours in the refrigerator, but you can keep them in the fridge for up to three days, which makes them an excellent make-ahead dessert that'll surely impress your friends.

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What is the best sugar to use on crème brûlée? ›

Plain old table sugar, with its small crystal size, melted evenly and caramelized well, forming a thin, shatteringly crisp layer on top of the custard. In short—perfect. For best results, make sure to apply your sugar in an even layer.

What does crème brûlée stand for? ›

French, literally, scorched cream.

Tell Me More ›

What is the Speciality of crème brûlée? ›

Creme brûlée is a French dessert that is composed of a rich and creamy custard base that is topped with a layer of hard caramel. The caramel topping adds a slight burnt sugar flavor and crunch to the dessert.

Peppermint Creme Brulee Recipe - A Spicy Perspective (2024)