Explore this recipe
Required Equipment
- Saucepan
- Mixing bowls
- Whisk
- Ramekins
- Baking dish
Utilized Devices
Cooking Techniques
- tempering
- bain-marie baking
- whipping
Ingredients
- 170 gBittersweet chocolate — finely chopped
- 360 mlHeavy cream
- 120 mlWhole milk
- 50 gSugar
- 80 gEgg yolks
- 5 mlVanilla extract
- 2.5 mlPeppermint extract
- 0.5 gFine salt
- 960 mlHot water — for bain-marie
- 240 mlHeavy cream (topping)
- 15 gPowdered sugar
Instructions
Heat oven to 300°F. Place six 6-ounce ramekins in a baking dish.
Bring heavy cream, milk, and sugar to a simmer. Whisk yolks in a bowl, then slowly stream in hot cream to temper.
Pour over chopped chocolate, add vanilla, peppermint, and salt; whisk until smooth.
Divide custard among ramekins. Pour hot water halfway up sides of ramekins.
Bake 22–25 minutes until edges set but centers jiggle. Cool, cover, and chill 4 hours.
Whip cream with powdered sugar to soft peaks. Top each custard with whipped cream, crushed candy canes, and shaved chocolate.
Chef Tips
- ⭐Blend extracts to taste; peppermint intensity varies by brand.
- ⭐Strain custard before dividing for the silkiest texture.
- ⭐For dairy-free use coconut cream + dark chocolate, but chill extra long.
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Nutritional Highlights
- ✓Gluten-free indulgent dessert
- ✓Make ahead up to 48 hours
- ✓Peppermint brightens rich chocolate
Dietary Notes
Compliant With
Allergens
- Contains dairy
- Contains eggs
FAQ
Can I use white chocolate?
Yes, reduce sugar to 2 tablespoons and add 1/4 teaspoon matcha for color if desired.
How do I know when they’re done?
Edges should be set but centers wobble slightly; they firm up as they chill.
Nutrition
| Calories | 380 |
| Protein | 6 g |
| Carbs | 25 g |
| Fat | 30 g |