peppermint pattie pots de creme

Peppermint Pattie Pots de Creme

  • 3 large
  • 1 cup
  • 1/2 tsp
  • ½ tsp
  • 1/4 tsp
  • 2 cups
  • 1/4 cup
  • 1/2 cup
Method for preparation
  • Preheat oven to 352⁰F. Put a kettle of water on to boil for a water bath.
  • Place eight 4-ounce ramekins or custard cups in a roasting pan.
  • Whisk egg yolks, sugar, vanilla extract, peppermint extract and salt in a large bowl; set near the stove.
  • Whisk ½ cup milk and cornstarch in a small bowl until smooth.
  • Heat the remaining 1½ cups milk and half-and-half in a medium saucepan over medium-high heat, stirring until steaming hot.
  • Whisk the cornstarch mixture into the steaming milk and continue cooking, whisking constantly, until the mixture boils and thickens, and 2 – 4 minutes.
  • Gradually whisk the thickened milk mixture into the egg yolk mixture.
  • Carefully pour the custard through a fine-mesh sieve into a large measuring cup or heatproof pitcher.
  • Evenly divide among the ramekins or custard cups. They will be about three-quarters full.
  • Pour enough boiling water into the roasting pan to come halfway up the sides of the cups.
  • Carefully transfer the roasting pan to the oven. Bake the custards until they are set but still jiggle a little bit, 35 to 40 minutes.
  • Remove the roasting pan from the oven. Let the custards cool in the water bath to room temperature about 1 hour.
  • Remove from the water bath and refrigerate until cold, about 1 hour.
  • Shortly before serving, heat evaporated milk in a small saucepan over medium-heat.
  • Place chocolate chips and honey in a heatproof medium bowl.
  • As soon as the milk starts to bubble, pour it over the chocolate chips and whisk until completely smooth, about 1 minute.
  • Sift in cocoa powder and confectioners’ sugar while whisking; whisk until smooth.
  • Divide the chocolate glaze among the custards, tilting each to cover it completely. Garnish with mint, if desired.
  • 40 min
  • 3 hr 30 min
  • 8
  • Not Rated Yet
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Freelance Writer, Women Planet