Peppermint Creme Brulee
Preheat the oven to 325 degrees.
In a saucepan, combine the Almond milk and the fresh mint (if using), vanilla extract and bring to a warm heat for about 5 min. Let it sit for a few min, the discard fresh mint.
In a glass bowl , beat yolk and add slowly the sugar until light. Stir about half of the milk mixture into the egg-sugar mix. Then pour the egg- sugar mix into the rest of the milk and stir.
Pour the liquid mixture into 6 ramekins ( 6-8oz) and place them into a baking dish or roasting pan. Pour heated water into the pan to come halfway up the sides of the ramekins
Bake for 45-50 min until its set but still trembling in the center.
Refrigerate for a few hrs. When ready to serve, top each custard with sugar (thin layer) and blow torch it till the sugar melts and browns.
dark Chocolate Peppermint Bark - serves 20 ppl
2 cups chocolate chip or dark chocolate chip
2 cups white chocolate chip
½ cup of candy canes
1 teaspoon of Peppermint Extract ( optional)
Line baking sheet with parchment paper.
Heat water in a saucepan over low to medium heat until steaming. Put the chocolate chips in a heatproof bowl and set bowl over the saucepan of the steaming water. Stir until chocolate is melted.
Pour the melted chocolate onto the parchment paper and spread out evenly.
Chill the chocolate layer in the fridge for 20-30 min. (or till its firm)
Repeat step 2 with the white chocolate (optional: add peppermint extract to the mix)
When the white chocolate is melted, pour and spread over the dark chocolate. Immediately sprinkle the crushed candy canes on top - gently press the candy into the white chocolate.
Chill the layers of chocolate for another 30 min, or until its firm.
Once its cooled, loosen the peppermint bark from the parchment paper and break off little pieces and sprinkle over the creme brulee.