As the holiday season sparkles with festive cheer, there’s no better way to embrace the magic than with a dessert that combines elegance and nostalgia: Candy Cane Crème Brûlée. This stunning treat takes the classic French custard and infuses it with the cool, refreshing flavor of peppermint, creating a decadent and whimsical dessert that’s as perfect for holiday gatherings as it is for cozy nights by the fire.
What makes this crème brûlée so special is its delicate balance of flavor and texture. The process begins with a warm cream base, gently infused with peppermint extract.
The cream is poured over gently whisked egg yolks and sugar, which provide the perfect silky texture and sweetness that crème brûlée is known for.
The custard is then delicately baked in a bain-marie, otherwise known as a water bath, that allows the custard to cook evenly and gently, without cracking the surface.
Once cooled and set, a thin layer of sugar is sprinkled on top and torched to a crackling, caramelized finish—a satisfying tap, tap, crack that makes crème brûlée such an iconic dessert.
But here’s where the magic happens: a final flourish of crushed candy canes sprinkled over the glassy sugar top, adding a burst of festive color and a playful peppermint crunch.
Each spoonful is a celebration of contrasts. The creamy, smooth custard pairs beautifully with the crisp, sugary topping, while the candy canes add a subtle crunch that melts away like snowflakes on your tongue. It’s indulgent yet refreshing, festive yet refined.
Whether served as the grand finale at a holiday dinner party or enjoyed with a cup of hot cocoa by the twinkling tree, this Candy Cane Crème Brûlée is guaranteed to impress. The combination of rich custard, cool peppermint, and sweet candy cane crunch creates a dessert that’s both timeless and delightfully modern—a true holiday showstopper. Peppermint lovers, this one’s for you!
Candy Cane Crème Brûlée
Prep: 5 minutes
Cook: 35 minutes
Cooling Time: 40 minutes + 3 hours cooling and chilling
Total time: 3 hours 40 minutes
Yield: Serves 4
Ingredients:
- 2 cups heavy cream
- 1 tsp peppermint extract
- Pinch salt
- 5 egg yolks
- ½ cup sugar + 8 tsp sugar for topping
- 4 mini candy canes or crushed candy cane, for garnish
Directions:
- Preheat oven to 325°F.
- Heat cream and peppermint in a small saucepan over medium heat until it just begins to simmer then remove from the heat and set aside.
- Meanwhile, whisk the egg yolks and sugar in a medium bowl until smooth.
- Gradually pour the hot cream into the eggs, while gently whisking, until combined.
- Arrange 4 ramekins in a baking dish. Pour an equal amount of the peppermint crème into each ramekin, filling to about a ¼ inch from the top. Pour hot water into the pan, about halfway up the sides of the ramekins.
- Carefully transfer the baking dish to the center rack of the oven. Bake for 30 minutes, until the centers of the crème brulée are just cooked and jiggle when shaken.
- Remove the ramekins from the water bath and place them on a wire rack to cool to room temperature then transfer them to the fridge until the crème brulées are cold and set, at least 2 hours.
- Sprinkle 2 teaspoons of sugar onto each crème brulée. Using a kitchen torch, glaze the sugar until the sugar is melted, caramelized, and a glassy top forms.
- Garnish with crushed or mini candy canes and enjoy!!
Notes:
This recipe is made for 7oz shallow crème brulée dishes. If using deeper dishes such as a ramekin, adjust the cooking time to 35-40 minutes and reduce the sugar topping to 1 ½ teaspoons.
