{"id":4462,"date":"2024-12-16T09:37:45","date_gmt":"2024-12-16T14:37:45","guid":{"rendered":"https:\/\/french-barn.com\/blog\/?p=4462"},"modified":"2025-05-27T08:41:46","modified_gmt":"2025-05-27T12:41:46","slug":"candy-cane-creme-brulee","status":"publish","type":"post","link":"https:\/\/french-barn.com\/blog\/food-wine\/candy-cane-creme-brulee","title":{"rendered":"Candy Cane Cr\u00e8me Br\u00fbl\u00e9e"},"content":{"rendered":"\n

As the holiday season sparkles with festive cheer, there\u2019s no better way to embrace the magic than with a dessert that combines elegance and nostalgia: Candy Cane Cr\u00e8me Br\u00fbl\u00e9e<\/strong>. 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\u2019s as perfect for holiday gatherings as it is for cozy nights by the fire.<\/p>\n\n\n\n

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What makes this cr\u00e8me br\u00fbl\u00e9e so special is its delicate balance of flavor and texture. The process begins with a warm cream base, gently infused with peppermint extract. <\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

The cream is poured over gently whisked egg yolks and sugar, which provide the perfect silky texture and sweetness that cr\u00e8me br\u00fbl\u00e9e is known for.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

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.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Once cooled and set, a thin layer of sugar is sprinkled on top and torched to a crackling, caramelized finish\u2014a satisfying tap, tap, crack<\/em> that makes cr\u00e8me br\u00fbl\u00e9e such an iconic dessert. <\/p>\n\n\n\n

But here\u2019s 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.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

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\u2019s indulgent yet refreshing, festive yet refined.<\/p>\n\n\n\n

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 Cr\u00e8me Br\u00fbl\u00e9e is guaranteed to impress. The combination of rich custard, cool peppermint, and sweet candy cane crunch creates a dessert that\u2019s both timeless and delightfully modern\u2014a true holiday showstopper. Peppermint lovers, this one\u2019s for you!<\/strong><\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Candy Cane Cr\u00e8me Br\u00fbl\u00e9e<\/h2>\n\n\n\n

Prep: <\/strong>5 minutes
Cook<\/strong>: 35 minutes
Cooling Time:<\/strong> 40 minutes + 3 hours cooling and chilling
Total time:<\/strong> 3 hours 40 minutes
Yield: <\/strong>Serves 4<\/p>\n\n\n\n

Ingredients:<\/strong><\/p>\n\n\n\n

    \n
  • 2 cups heavy cream<\/li>\n\n\n\n
  • 1 tsp peppermint extract<\/li>\n\n\n\n
  • Pinch salt<\/li>\n\n\n\n
  • 5 egg yolks<\/li>\n\n\n\n
  • \u00bd cup sugar + 8 tsp sugar for topping<\/li>\n\n\n\n
  • 4 mini candy canes or crushed candy cane, for garnish<\/li>\n<\/ul>\n\n\n\n

    Directions:<\/strong><\/p>\n\n\n\n

      \n
    1. Preheat oven to 325\u00b0F.<\/li>\n\n\n\n
    2. 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.<\/li>\n\n\n\n
    3. Meanwhile, whisk the egg yolks and sugar in a medium bowl until smooth.<\/li>\n\n\n\n
    4. Gradually pour the hot cream into the eggs, while gently whisking, until combined.\u00a0<\/li>\n\n\n\n
    5. Arrange 4 ramekins in a baking dish. Pour an equal amount of the peppermint cr\u00e8me into each ramekin, filling to about a \u00bc inch from the top. Pour hot water into the pan, about halfway up the sides of the ramekins.<\/li>\n\n\n\n
    6. Carefully transfer the baking dish to the center rack of the oven. Bake for 30 minutes, until the centers of the cr\u00e8me brul\u00e9e are just cooked and jiggle when shaken.\u00a0<\/li>\n\n\n\n
    7. 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 cr\u00e8me brul\u00e9es are cold and set, at least 2 hours.<\/li>\n\n\n\n
    8. Sprinkle 2 teaspoons of sugar onto each cr\u00e8me brul\u00e9e. Using a kitchen torch, glaze the sugar until the sugar is melted, caramelized, and a glassy top forms.<\/li>\n\n\n\n
    9. Garnish with crushed or mini candy canes and enjoy!!<\/li>\n<\/ol>\n\n\n\n

      Notes:\u00a0<\/strong><\/p>\n\n\n\n

      This recipe is made for 7oz shallow cr\u00e8me brul\u00e9e dishes. If using deeper dishes such as a ramekin, adjust the cooking time to 35-40 minutes and reduce the sugar topping to 1 \u00bd teaspoons.<\/p>\n","protected":false},"excerpt":{"rendered":"

      As the holiday season sparkles with festive cheer, there\u2019s no better way to embrace the magic than with a dessert<\/p>\n","protected":false},"author":10,"featured_media":4465,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"colormag_page_container_layout":"default_layout","colormag_page_sidebar_layout":"default_layout","footnotes":""},"categories":[70,69,2],"tags":[259,422,141],"class_list":["post-4462","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-desserts","category-from-the-oven","category-food-wine","tag-christmas","tag-creme-brulee-2","tag-dessert"],"yoast_head":"\nCandy Cane Cr\u00e8me Br\u00fbl\u00e9e<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/french-barn.com\/blog\/food-wine\/candy-cane-creme-brulee\" \/>\n<meta property=\"og:locale\" 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In their debut cookbook, Eat With Us (Appetite by Random House), they encourage a slower, more mindful approach to cooking and eating together.","sameAs":["https:\/\/www.chefsouschef.com\/","https:\/\/www.instagram.com\/chef.souschef","https:\/\/www.pinterest.ca\/chefsouschef\/","https:\/\/www.youtube.com\/channel\/UCmlFjpH4922tKhNu2jjY4cA"],"url":"https:\/\/french-barn.com\/blog\/author\/chefsouschef"}]}},"_links":{"self":[{"href":"https:\/\/french-barn.com\/blog\/wp-json\/wp\/v2\/posts\/4462","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/french-barn.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/french-barn.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/french-barn.com\/blog\/wp-json\/wp\/v2\/users\/10"}],"replies":[{"embeddable":true,"href":"https:\/\/french-barn.com\/blog\/wp-json\/wp\/v2\/comments?post=4462"}],"version-history":[{"count":10,"href":"https:\/\/french-barn.com\/blog\/wp-json\/wp\/v2\/posts\/4462\/revisions"}],"predecessor-version":[{"id":4475,"href":"https:\/\/french-barn.com\/blog\/wp-json\/wp\/v2\/posts\/4462\/revisions\/4475"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/french-barn.com\/blog\/wp-json\/wp\/v2\/media\/4465"}],"wp:attachment":[{"href":"https:\/\/french-barn.com\/blog\/wp-json\/wp\/v2\/media?parent=4462"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/french-barn.com\/blog\/wp-json\/wp\/v2\/categories?post=4462"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/french-barn.com\/blog\/wp-json\/wp\/v2\/tags?post=4462"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}