White Chocolate-Mint Pots De Crème With Candy Cane Brittle Recipe

Name: White Chocolate-Mint Pots De Crème With Candy Cane Brittle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups heavy cream; 1/2 cup whole milk; 2 cups fresh mint leaves; 6 large egg yolks; 1 1/2 tablespoons sugar; 1/2 teaspoon vanilla extract; 1/8 teaspoon peppermint extract; 8 ounces high-quality white chocolate (such as Lindt or Perugina), chopped; Pinch of kosher salt; 4 ounces high-quality white chocolate, chopped; 1 cup chilled heavy cream; 1/4 teaspoon vanilla extract; Pinch of kosher salt; 1 pound high-quality bittersweet chocolate, chopped; 1 cup chopped candy canes, divided; 1/2 cup chocolate wafer cookies (such as Nabisco Famous Chocolate Wafers), lightly crushed; 1 ounce high-quality white chocolate, melted; Eight 4-ounce ramekins

Servings: persons

2 cups heavy cream
1/2 cup whole milk
2 cups fresh mint leaves
6 large egg yolks
1 1/2 tablespoons sugar
1/2 teaspoon vanilla extract
1/8 teaspoon peppermint extract
8 ounces high-quality white chocolate (such as Lindt or Perugina), chopped
Pinch of kosher salt
4 ounces high-quality white chocolate, chopped
1 cup chilled heavy cream
1/4 teaspoon vanilla extract
Pinch of kosher salt
1 pound high-quality bittersweet chocolate, chopped
1 cup chopped candy canes, divided
1/2 cup chocolate wafer cookies (such as Nabisco Famous Chocolate Wafers), lightly crushed
1 ounce high-quality white chocolate, melted
Eight 4-ounce ramekins

1
Bring cream and milk to a simmer in a medium saucepan. Add mint; steep for 1 hour. Strain; return to pan.
2
Preheat oven to 325u00b0F. Whisk yolks and next 3 ingredients in a medium bowl. Bring mint cream to a boil; add chocolate. Remove from heat; whisk until melted. Return to a boil. Gradually whisk into yolk mixture. Strain into a medium pitcher. Add salt.
3
Place ramekins in a large baking dish or roasting pan. Divide mint custard among ramekins. Pour hot water into dish to come halfway up sides of ramekins. Cover baking dish with a sheet of parchment paper.
4
Bake custards until just set in center, about 40 minutes. Let cool in water bath. Cover; chill at least 2 hours or overnight.
5
Stir chocolate in a medium metal bowl set over a saucepan of simmering water until melted and smooth. Whisk in cream, vanilla, and salt. Cover; chill until cold, about 2 hours.
6
Line a large baking sheet with foil. Stir bittersweet chocolate in a medium metal bowl set over a saucepan of simmering water until melted. Stir in 3/4 cup chopped candy and crushed cookies; spread over foil. Sprinkle 1/4 cup candy over. Drizzle with melted white chocolate. Chill until set, about 30 minutes. Break into shards.
7
Using an electric mixer, beat white chocolate ganache until firm peaks form. Spoon a dollop of ganache over each pot de creme; garnish with a piece of brittle.

2160

kcal

Calories

153

Fat

155

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 cups heavy cream, 1/2 cup whole milk, 2 cups fresh mint leaves, 6 large egg yolks, and more.

Yes, White Chocolate-Mint Pots De Crème With Candy Cane Brittle falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

White Chocolate-Mint Pots De Crème With Candy Cane Brittle

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