We love York peppermint patties and the flavor of these festive pots de crème is a dead ringer for the candy. Unlike traditional über-rich custard recipes, this custard uses low-fat milk, only 3 egg yolks and 1/2 cup of half-and-half for its creamy richness. Just 1/2 teaspoon of peppermint extract in the custard gives plenty of minty flavor, but if you want that icy mountain-breeze sensation, add a whole teaspoon instead. Source: EatingWell Magazine, November/December 2011

Katie Webster
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Ingredients

Custard

Chocolate Glaze & Garnish

Directions

  • Preheat oven to 325 degrees F. Put a kettle of water on to boil for a water bath. Place eight 4-ounce ramekins or custard cups in a roasting pan.

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  • To prepare custard: Whisk egg yolks, sugar, vanilla extract, peppermint extract and salt in a large bowl; set near the stove. Whisk 1/2 cup milk and cornstarch in a small bowl until smooth. Heat the remaining 1 1/2 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, 2 to 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 about 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 more.

  • To prepare chocolate glaze: Shortly before serving, heat evaporated milk in a small saucepan over medium-high 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.

Tips

Make Ahead Tip: Prepare through Step 5, cover and refrigerate for up to 2 days.

Equipment: Eight 4-ounce ramekins or custard cups

Nutrition Facts

254 calories; 6.1 g total fat; 3.3 g saturated fat; 78 mg cholesterol; 123 mg sodium. 232 mg potassium; 47.6 g carbohydrates; 1.7 g fiber; 41 g sugar; 5.3 g protein; 306 IU vitamin a iu; 16 mcg folate; 138 mg calcium; 1 mg iron; 36 mg magnesium; 37 g added sugar;

Reviews (6)

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6 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 2 stars
05/03/2014
Admiring the hard work you put into your site and detailed information you offer. It's good to come across a blog every once in a while that isn't the same unwanted rehashed material. Wonderful read! I've bookmarked your site and I'm adding your RSS feeds to my Google account. dddfeabekeke Pros: epirooip Cons: peeiipto Read More
Rating: 4 stars
12/31/2013
Delicious! Very easy to make delicious and everyone loved it. Swirled in a few drops of food coloring to make it pretty. Will add more peppermint next time though. It was tasty with what was added but I was wanting a more icy feeling. Pros: Very easy to make makes a great but light dessert for after a heavy meal Read More
Rating: 5 stars
03/24/2013
The best dessert I've ever had!!! This was AMAZING! I added more peppermint then it called for (on accident) but it was even better. The custard had a really minty cool flavor. I tripled the chocolate layer on top though - and it was also really good! I will definitely make this again it was soooooo good! Read More
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Rating: 5 stars
01/05/2012
This was a fabulous dessert! This was an elegant dessert that was easy to prepare and wowed my family at the holiday dinner. I will be sure to make it again. Pros: Easy to prepare with the great instructions! Cons: If it were carb free I could eat it all the time. Read More
Rating: 5 stars
12/25/2011
Loved this for a holiday dessert I made this for dessert after Christmas dinner. I loved it. Not nearly as heavy as a baked good like cake so it was perfect after a big meal. A definite keeper! Pros: Creamy and rich yet light Cons: My dog got on the counter and ate one! Lol!! Read More
Rating: 5 stars
12/01/2011
One of my favorite desserts! I love peppermint patties and this Peppermint Pattie Pot de Creme recipe is awesome! It's so good I'll likely make it for Christmas this year. Next time I'll be sure to make it earlier in the day so if has plenty of time to cool and gel properly. I might also add some more peppermint extract as the Dutch chocolate I used over-powdered the mint flavor a bit. Try this! They're so so delish! Pros: Easy to make light yet rich Cons: Make early in the day so it has time to cool! Read More
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