Peppermint Pattie Pots de Crème
From EatingWell: 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 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.
- 3 large egg yolks
- 1 cup sugar
- 2 teaspoons vanilla extract
- 1/2 teaspoon peppermint extract
- 1/4 teaspoon salt
- 2 cups low-fat milk, divided
- 1/4 cup cornstarch
- 1/2 cup half-and-half
Chocolate Glaze & Garnish
- 1/3 cup nonfat evaporated milk
- 1/4 cup bittersweet or semisweet chocolate chips
- 2 tablespoons honey
- 1/3 cup unsweetened cocoa powder
- 1/4 cup confectioners’ sugar
- Small sprigs fresh mint for garnish
- 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.
- 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 & Notes
- Make Ahead Tip: Prepare through Step 5, cover and refrigerate for up to 2 days. | Equipment: Eight 4-ounce ramekins or custard cups
Per serving: 254 calories; 6 g fat (3 g sat, 2 g mono); 78 mg cholesterol; 48 g carbohydrates; 37 g added sugars; 5 g protein; 2 g fiber; 123 mg sodium; 232 mg potassium.
Carbohydrate Servings: 3
Exchanges: 3 carbohydrate (other), 1 fat
More From EatingWell
If you work out in the morning, refuel with one of these...
Our healthy Labor Day recipes are a delicious way to...
One-pot recipes are the perfect solution for easy weeknight...
Our healthy stir-fry recipes are full of fiber-rich...
Packed with a bounty of nutrients as well as fiber, green...
Store-bought packaged foods can make cooking or baking easier...
Whether grilled, seared, broiled, baked or made into burgers...
Whether you’re roasting beets, serving them sliced on a salad...
Celebrate summer with our summer dessert recipes made with...In the dog days of summer, you don’t have to turn on your stove...
When summer tomatoes from backyard gardens and farmstands hit...
In celebration of EatingWell's 10th anniversary we picked our...
These easy weeknight suppers are inspired by the bountiful...
Take advantage of summer's bounty of fresh produce with these...
Muffin tins are great for making more than just muffins,...
Use your charcoal grill or gas grill for more than just...
- Total Time
- More than 1 hour
- 8 or more
- Type of Dish
- Desserts, other
- Preparation/ Technique
- Ease of Preparation
- November/December 2011