PEPPERMINT CREAMS
"These sweets are great to make with kids and can be ready in less than 20 minutes."
Provided by Lorraine Pascale
Time 15m
Yield about 35 creams
Number Of Ingredients 4
Steps:
- Put the confectioners' sugar, condensed milk and peppermint extract in a medium bowl and stir together with a fork. Once combined, form a smooth, soft dough with your hands.
- Roll out the dough on a surface dusted with confectioners' sugar until it is about 1/8 inch thick. Cut out different shapes with 1 1/2-inch cookie cutters, rerolling the mixture until it is used up. Keep any mixture you are not working with covered with plastic wrap to prevent it from drying out.
- Melt the chocolate in a heatproof bowl set over a pan of simmering water or put the chocolate in a bowl and microwave at 30-second intervals, stirring between each one. Dip the peppermint creams into the melted chocolate until they are half covered, then let them cool and set on a baking sheet lined with parchment paper.
- If you are storing the creams, pop them in an airtight container spaced apart, dusted with confectioners' sugar and separated between layers of parchment to keep them from sticking together. They can be stored for 2 to 3 days at room temperature.
PEPPERMINT CREME BRULEE
Make and share this Peppermint Creme Brulee recipe from Food.com.
Provided by JenPo
Categories Dessert
Time 1h15m
Yield 5 serving(s)
Number Of Ingredients 6
Steps:
- Combine whipping cream, egg yolks, sugar, vanilla, and schnapps, and stir with a whisk until smooth.
- (the sugar will dissolve).
- Divide the mixture evenly in 5 (5x1-inch) round single serving baking dishes.
- Set the dishes on a large roasting pan or jellyroll pan (15x 10x 1-inch).
- Add one inch of hot water to pan.
- Bake at for 45-50 minutes at 275 degrees, until almost set.
- Cool in the pan of water on a wire rack, then remove from pan.
- Cover and chill for at least 8 hours.
- Sprinkle crushed candies over each custard and place them in a pan.
- Broil 5 1/2 inches from heat (with electric oven door partially open) until candy melts.
- Cool for 5 minutes or until top hardens, then garnish if desired.
Nutrition Facts : Calories 487, Fat 40.1, SaturatedFat 23.7, Cholesterol 357, Sodium 47.1, Carbohydrate 28.3, Sugar 23.4, Protein 4.9
CHOCOLATE PEPPERMINT CREME BRULEE
Make and share this Chocolate Peppermint Creme Brulee recipe from Food.com.
Provided by Da Huz
Categories Dessert
Time 1h
Yield 4 , 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat cream in a pot to just below boiling. Remove from heat and add vanilla and peppermint oil. Add chocolate and stir until melted.
- While the cream is heating, cream egg yolks and sugar with a fork in a mixing bowl.
- Slowly pour the cream into the eggs, stirring constantly.
- Divide evenly between 4 ramekins and place in a lasagna pan. Add water to the pan until it reaches about 3/4 of the way up the outside of the ramekins.
- Bake for about half an hour at 325 degrees, or until custard is set but still jiggly in the center.
- Remove from water bath and allow to cool completely. Then cover with plastic wrap and chill in the fridge at least 4 hours, or up to 3 days.
- Immediately before serving, top with about half a tablespoon of sugar. Use a blowtorch or broiler to caramelize the sugar.
Nutrition Facts : Calories 642.8, Fat 61.2, SaturatedFat 36.5, Cholesterol 412, Sodium 61.6, Carbohydrate 23.2, Fiber 3.5, Sugar 13.2, Protein 8.8
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