RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 905
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| Recipe Name: |
Peppermint Crème Brûlée |
| Source: |
Southern Living, December 1995 |
Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-03
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| Course: |
Dessert |
Used in Baskets: |
No |
| Base: |
Egg |
Kosher: |
No |
| Ethnicity: |
French |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
8.00
Hours |
Original Num Servings: |
4 |
| Cooking Time: |
50.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
275 |
Approx. Cost/Serving: |
$0.47
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
When the crème brûlée is done, the center will still be slightly liquid and a knife will not come out clean.
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Ingredients:
3 Tablespoons liqueur, peppermint schnapps
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Directions:
Combine first 5 ingredients (cream through extract), stirring with a wire whisk until sugar dissolves and mixture is smooth. Pour mixture evenly into 4 (8-ounce) round individual baking dishes; place dishes in a large roasting pan or a 15- x 10- x 1-inch jellyroll pan. Prepare 1/2-inch water bath.
Bake at 275 degrees for 50 minutes or until almost set. Cool custards in water in pan on a wire rack. Remove from pan; cover and refrigerate 8 hours or overnight.
Sprinkle crushed peppermint candies evenly over each custard; place custards in jellyroll pan.
Broil 5 inches from heat (with electric oven door partially opened) until candies melt. Let stand 5 minutes to allow melted candies to harden. Garnish, if desired. |
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| Nutrition per Serving: |
| Calories: |
377 |
Total Carbs: |
40.8 |
Net Carbs: |
0.0 |
| Cholesterol: |
21.0 |
Fat: |
18.6 |
Protein: |
4.80 |
| Fiber: |
0.00 |
Sodium: |
11.51 |
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