Candy Cane Pots de Crème Recipe

Candy Cane Pots de Crème

Ingredients

• 1 teaspoon powdered unflavored gelatin
• 1 tablespoon cold water
• 2 cups heavy cream
• 5 large egg yolks
• 1/4 cup sugar
• 3/4 cup chopped milk chocolate or milk chocolate chips
• 1 teaspoon peppermint extract
Garnishes
• Whipped cream
• Crushed peppermint candy
• Chocolate peppermint bark

Instructions

Candy Cane Pots de Creme
1. Stir together powdered gelatin and water in small bowl; let it sit while cream heats (gelatin will solidify).
2. Heat heavy cream in medium saute pan over medium heat until steaming. Do not bring to a boil.
3. Once cream begins to steam, add gelatin and stir to dissolve.
4. In a separate bowl, beat together egg yolks and sugar until pale in color.
5. While whisking continuously, drizzle 1/2 cup of hot cream into egg yolk mixture.
6. Whisk remaining egg yolk mixture into hot cream. Turn heat to low.
7. Continue cooking and stirring until mixture thickens enough to coat the back of a spoon (155°F), about 3 to 4 minutes.
8. Add chocolate to a large bowl and pour hot cream mixture over chocolate.
9. Let sit for 1 to 2 minutes, then stir well (or carefully blend mixture in a blender or using a stick blender).
10. Stir in peppermint extract.
11. Strain mixture through a fine mesh sieve to remove any lumps.
12. Pour into 4-ounce serving cups and refrigerate at least 4 hours.
Serving
13. Once pots de crème are firm, use a pastry bag with a star tip to pipe a rosette of whipped cream on top (or dollop whipped cream on top).
14. Just before serving, sprinkle with crushed peppermint candy and add peppermint bark on top of whipped cream.