"I love mint Oreos," says owner Mindy Segal. "This is my take on that combination." The smooth pots de crème are offset by a chocolate brittle that's so addictive and simple to make, we serve it on its own for a quick dessert fix.
Ingredients
Makes 8 servings
Pots de crème:
White chocolate ganache:
Candy cane brittle:
Special Equipment
For pots de crème:
Step 1
Bring cream and milk to a simmer in a medium saucepan. Add mint; steep for 1 hour. Strain; return to pan.
Step 2
Preheat oven to 325°F. 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.
Step 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.
Step 4
Bake custards until just set in center, about 40 minutes. Let cool in water bath. Cover; chill at least 2 hours or overnight.
For white chocolate ganache:
Step 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.
For candy cane brittle:
Step 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.
Step 7
Using an electric mixer, beat white chocolate ganache until firm peaks form. Spoon a dollop of ganache over each pot de crème; garnish with a piece of brittle.
How would you rate White Chocolate-Mint Pots de Crème with Candy Cane Brittle?
Leave a Review
Reviews (6)
Back to TopVery good, but this dish was way too rich and sweet for my taste. Instead of ramekins, a tiny demitasse cup portion would have been better. Also, the recipe called for about 5 times as much ganache and peppermint bark as I actually used, so we had a lot of waste. Everyone loved it, but few finished the entire ramekin, even splitting the recipe into 10 instead of 8 portions
kathiwojo
Monterey, CA
12/29/2013
I really wanted to love this, but I didn't care for the savory flavor that the fresh mint gave the custard. If I make this again, I plan to rely on peppermint extract, or even creme de menthe, for the mint flavor.
tcclrc
Hartford, CT
12/23/2011
I loved this, and found it easy to make. Everyone raved. I also had lots of the brittle left over, but that doesn't seem to be a problem!
sbclaus
Mukwonago, WI
12/22/2011
I made this recipe twice over the holidays and it was delicious! Everyone loved it. The bark was especially amazing. I loved the texture of the chocolate wafers in the bark. I found it didn't make quite enough custard for 8 ramekins but it is quite rich so small portions are fine. The recipe also makes more white chocolate ganache and bark than is needed so you could reduce the recipe if you don't want left overs (we loved the extra bark). This recipe does use a lot of white chocolate but I think it's worth it for a special dessert. The fresh mint is key. I added some creme de menthe liqueur for some green colour but it's not necessary. I will definitely make this again.
Allie_in_Van
Vancouver
12/18/2011
我做了这个年度女士午餐和它was a HUGE hit--everyone was saying it was one of the best desserts they'd ever had. A couple of minor adjustments--I skipped the mint steeping step and simply upped the peppermint extract to about 3/4 t. Also, I only brought the milk/cream to a simmer (not a boil) once, then added chocolate, then eggs. Worked just fine. I sprinkled the dust from the crushed peppermints on top before serving. The bark was super-easy to make. I omitted the chocolate wafers because I couldn't find them, but I will probably try them sometime in the future. And unlike the other reviewer, I guess I just didn't think having extra peppermint bark around was a big problem!
Anonymous
Northern California
12/11/2011
The custard was very smooth and creamy and surprisingly, the dessert was not overly sweet despite all of the white chocolate. The fresh mint provided an interesting herbaceous flavour but even in combination with the extract, the mint was still very subtle. (I would have preferred it stronger). You need less than 1/4 of the brittle recipe for the 8 servings....the rest is extra. The recipe tasted just okay, was very expensive to make and yielded a lot of dirty dishes. I think there may be better white chocolate mint recipes out there.
Anonymous
Toronto
12/4/2011
