White Chocolate-Mint Pots de Crème with Candy Cane Brittle
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 servings
- 1/2 teaspoon vanilla extract
- 2 cups heavy cream
- 1/4 teaspoon vanilla extract
- pinch of kosher salt
- 1/2 cup whole milk
- 6 large egg yolks
- 1 1/2 tablespoons sugar
- 2 cups fresh mint leaves
- 1 cup chilled heavy cream
- Carbohydrate 90 g(30%)
- Cholesterol 272 mg(91%)
- Fat 76 g(117%)
- Fiber 7 g(26%)
- Protein 12 g(23%)
- Saturated Fat 45 g(226%)
- Sodium 174 mg(7%)
- Calories 1033
PreparationFor pots de crème: Bring cream and milk to a simmer in a medium saucepan. Add mint; steep for 1 hour. Strain; return to pan. 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. 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. 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: 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: 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. 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.
PreparationFor pots de crème: Bring cream and milk to a simmer in a medium saucepan. Add mint; steep for 1 hour. Strain; return to pan. 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. 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. 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: 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: 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. 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.
