Peppermint Crème Brûlée
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Peppermint Crème Brûlée
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Crisp, cooling peppermint, creamy custard, and crunchy caramel crust topping are combined to bring you this elegant yet easy peppermint crème brûlée.
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Ingredients
- 3 large egg yolk, room temperature
- 2 tablespoons powdered sweetener how to make powdered sweetener, THM Gentle Sweet or equivalent
- 1 cup heavy cream
- ½ cup almond milk unsweetened plain; or cashew milk or coconut milk
- ¼ teaspoon mineral salt
- 1 teaspoon vanilla extract pure
- 2 drops Peppermint Essential Oil or 1/4 teaspoon peppermint extract, more or less to taste
- erythritol granulated
- peppermint leaves fresh for garnish, optional
- peppermint candies Dr. John's sugar free, crushed for garnish, optional
Instructions
- Preheat oven to 300° Fahrenheit. Place 6 crème brûlée ramekin dishes in a baking dish or two; set aside.
- In a 4 cup or larger measuring cup (you can use a bowl, but it's easier in a measuring cup because you'll be pouring it out later), whisk together the egg yolks and sweetener until well blended and mixture thickens slightly. Set aside.
- In a small saucepan, heat the cream and milk over medium-high heat, stirring occasionally to prevent scorching, until just beginning to bubble.
- Remove cream mixture from heat and slowly pour into the egg mixture with one hand while briskly whisking with your other hand.
- Whisk in the salt, vanilla, and peppermint.
- Pour the liquid into the ramekins until about 3/4 full.
- Pour cold water into the baking dish around the ramekins so the water rises about halfway up the ramekin dishes.
- Pop into the oven and bake for 30 to 40 minutes (give or take, varies based on size, shape, and depth of ramekins) or until mostly set. The center should still be a bit jiggly.
- Using a spatula, carefully remove the ramekins from the water and set on a cooling rack.
- Cool for about 20 minutes then cover with plastic wrap (be careful not to touch the surface of the custard) and refrigerate for 3 or more hours.
- Sprinkle 1/2 to 1 teaspoon granulated sweetener over the top of each chilled crème brûlée. Melt and caramelize this sweetener with a torch until golden brown.
- Allow to cool an additional 10 or so minutes so caramelization can harden into a crust.
- Garnish with peppermint leaves and crushed candies.
Nutrition Information
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Serving
1serving
Calories
167kcal
(8%)
Carbohydrates
2g
(1%)
Protein
1g
(2%)
Fat
16g
(25%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 167kcal | 8% |
| Carbohydrates | 2g | 1% |
| Protein | 1g | 2% |
| Fat | 16g | 25% |
* Percent Daily Values are based on a 2,000 calorie diet.
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