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White Chocolate Peppermint Pots de Créme

An easy but impressive make ahead dessert sure to wow your dinner guests: white chocolate peppermint pots de créme.

After last weeks’ kid-friendly recipe, I thought I would revert back to my normal self and share a decadent dessert adults will love.

For years and years, I made buche de noel for Christmas Eve. It was labor intensive, and most people didn’t appreciate the effort (and time) I put into it. Now that I’ve taken over the cooking duties for the holidays, I am all about simple desserts that trick people into thinking I spent a lot of time making it.

Pots de créme (pots of cream) has become one of my go-to desserts to serve on Christmas Eve. In years past, I’ve stuck to this dark chocolate pots de créme, but this year I wanted to change thigs up a bit. I had this recipe for white chocolate pots de créme printed out in my recipe binder, and after making it a couple of times, decided the rich white chocolate flavor would be the perfect vehicle for a seasonal treat.

This year, I really wanted to make a pots de créme that screamed “eat me on Christmas!”. Initially I wanted to create a boozy blood orange version, but blood oranges were nowhere to be found. You can bet once I spot that first delivery I am buying a basket full and going to eat myself sick crafting exactly that. I had considered using persimmons, but opted to keep it simple so those of you at home can easily locate the required ingredients to make this white chocolate peppermint pots de créme.

I made two versions of what ultimately became the recipe I am sharing with you today. One had white chocolate peppermint coffee creamer in it, and the other used pure peppermint extract. I found that while good, the coffee creamer gave the pots de créme a much sweeter taste, while the Nielsen Massey Pure Peppermint Extract kept the rich flavor of the custard in tact while still delivering the punch of peppermint I was looking for.

For the white chocolate, I strongly suggest using a high quality white chocolate baking bar (I prefer Valrhona Blanc White Chocolate) over white chocolate chips.

christmas, dessert, white chocolate

dessert

French

Yield: 8

Author: Rae Goldman

White Chocolate Peppermint Pots de Créme

Get in the holiday spirit with an easy but impressive make ahead dessert sure to wow your dinner guests: white chocolate peppermint pots de créme.

prep time: 3 H & 20 Mcook time: 1 hourtotal time: 4 H & 20 M

ingredients:

6 ounces high-quality white chocolate, roughly chopped
1 cup heavy cream
1 cup whole milk
fine sea salt
6 large egg yolks, at room temperature
1 teaspoon peppermint extract or 1 tablespoon white chocolate peppermint creamer
whipped cream, for serving
crushed peppermint candies or peppermint flavored sprinkles, for decorating

instructions:

How to cook White Chocolate Peppermint Pots de Créme

Preheat oven to 300º and place rack in the middle of the oven.
In a medium saucepan over medium heat, combine the heavy cream, milk, and salt, bringing to a light boil. Remove from heat and add white chocolate chunks, let stand for five minutes to melt chocolate. Whisk cream and chocolate mixture until smooth. Set aside.
In a large bowl, whisk egg yolks, peppermint extract, and sugar until smooth. Slowly pour in chocolate mixture, whisking constantly.
Strain mixture through a fine-mesh sieve and pour into a measuring cup. Divide the custard between 6 3-ounce ramekins. Gently place ramekins in a 9x13 casserole dish, and pour enough hot water into the casserole dish to reach 1/2 way up the sides of the ramekins. Cover the pan with foil, and bake for 50 minutes to 1 hour, or until the custards are set around the edges but slightly jiggly in the middle.
Remove ramekins from the casserole dish and cool completely on a rack (uncovered). Once room temperature, cover with plastic wrap and refrigerate 3 hours, preferably overnight.
Garnish with whipped cream and crushed candy canes.

Calories

315.58

Fat (grams)

23.68

Sat. Fat (grams)

13.52

Carbs (grams)

17.77

Fiber (grams)

0.14

Net carbs

17.63