Chef Stephen Sagar

Peppermint Crème Caramel

Serves 8

Ingredients

For the Caramel

• 1 cup granulated sugar
• ¼ cup water

For the Custard

• 2 cups 2% milk
• 1 cup 35% cream
• 6  eggs
• ½ cup white sugar
• 1 tsp vanilla extract
• ½ tsp peppermint extract
• Pinch of salt

Garnish

• Crushed candy canes or peppermint candies

Method
Prepare the Caramel

1. Combine sugar and water in a saucepan over medium heat.
2. Cook without stirring until the sugar turns a deep amber colour.
3. Immediately divide among eight ramekins, swirling to coat the bottoms.
4. Allow the caramel to harden.

Make the Custard

1. Preheat oven to 325°F (165°C).
2. Heat milk and cream until steaming but not boiling.
3. In a bowl, whisk together eggs, sugar, vanilla, peppermint extract, and salt.
4. Slowly whisk the warm milk mixture into the eggs. This is called tempering. There will be a test.
5. Strain the mixture through a fine sieve for an extra-smooth custard.
6. Pour evenly into the prepared ramekins.

Bake

1. Place ramekins in a deep roasting pan.
2. Fill the pan with hot water halfway up the sides of the ramekins. This is called a Bain Marie. Don’t forget; this is on the test!
3. Bake for 35–45 minutes, or until the custards are set but still slightly jiggly in the centre.
4. Cool completely, then refrigerate for at least 4 hours, preferably overnight.

Serve

1. Run a thin knife around the edge of each ramekin.
2. Invert onto serving plates.
3. Allow the caramel sauce to flow over the custard.
4. Garnish lightly with crushed peppermint candy and, if desired, a small dollop of whipped cream.

Chef's Note

Peppermint can be a powerful flavour. The goal is not to make the dessert taste like a candy cane, but rather to provide a subtle cooling note that complements the rich custard and bittersweet caramel.