Peppermint Pattie Pots de Creme

Peppermint Pattie Pots de Creme

6 Reviews
From: EatingWell Magazine, November/December 2011

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 ½ cup of half-and-half for its creamy richness. Just ½ 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.

Ingredients 8 servings

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Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
  • Custard
  • 3 large egg yolks
  • 1 cup sugar
  • 2 teaspoons vanilla extract
  • ½ teaspoon peppermint extract
  • ¼ teaspoon salt
  • 2 cups low-fat milk, divided
  • ¼ cup cornstarch
  • ½ cup half-and-half
  • Chocolate Glaze & Garnish
  • ⅓ cup nonfat evaporated milk
  • ¼ cup bittersweet or semisweet chocolate chips
  • 2 tablespoons honey
  • ⅓ cup unsweetened cocoa powder
  • ¼ cup confectioners’ sugar
  • Small sprigs fresh mint for garnish


  • Active

  • Ready In

  1. Preheat oven to 325°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.
  2. To prepare custard: Whisk egg yolks, sugar, vanilla extract, peppermint extract and salt in a large bowl; set near the stove. Whisk ½ cup milk and cornstarch in a small bowl until smooth. Heat the remaining 1½ 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Divide the chocolate glaze among the custards, tilting each to cover it completely. Garnish with mint, if desired.
  • Make Ahead Tip: Prepare through Step 5, cover and refrigerate for up to 2 days.
  • Equipment: Eight 4-ounce ramekins or custard cups

Nutrition information

  • Per serving: 254 calories; 6 g fat(3 g sat); 2 g fiber; 48 g carbohydrates; 5 g protein; 16 mcg folate; 78 mg cholesterol; 41 g sugars; 37 g added sugars; 306 IU vitamin A; 0 mg vitamin C; 138 mg calcium; 1 mg iron; 123 mg sodium; 232 mg potassium
  • Carbohydrate Servings: 3
  • Exchanges: 3 other carbohydrate, 1 fat

Reviews 6

May 03, 2014
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By: EatingWell User
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
December 31, 2013
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By: EatingWell User
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
March 24, 2013
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By: EatingWell User
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!
January 05, 2012
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By: EatingWell User
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.
December 25, 2011
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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!!
December 01, 2011
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By: Erin McCormick
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!
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