Peppermint Mocha Creme Brulee
2 cups heavy cream
5 egg yolks
1/2 cup sugar + 1 to 2 tablespoon more for sugar topping
3/4 cup dark chocolate chips
1 tsp peppermint extract
2 tsp instant coffee or espresso powder
Preheat the oven to 300 F
Whisk the egg yolks and half of the sugar together until combined. Set bowl aside.
In a small saucepan, whisk the heavy cream and the rest of the sugar over medium to high heat until it bubbles but not boil. Stir in the chocolate chips and keep whisking on low heat until it is melted.
When it melts, turn off heat and let it cool for about 30 seconds and quickly whisk into the sugar and yolks. Keep whisking as you pour into the mixture, ensures the eggs won't cook when they are heated. Stir in the peppermint extract and the coffee powder until it is fully combined.
Place the ramekins into a baking pan. Evenly distribute the mixture into small ramekins (makes 4). Be careful to not overfill. Leave about 1/2 inch to the top. Put into the oven and then add your water to the baking pan for your water bath. Fill it about half way up the sides of the ramekins.
Bake for about 50-55 mins until the creme brulee has set. Remove from the oven and chill in the refrigerator for at least an hour. Once the creme brulee has cooled. Sift a spoonful of sugar on top of each ramekin. Use a food torch or place the ramekins on a baking sheet (without water) and place in the oven on the top rack. Broil for about 2 mins until the sugar crystalizes.