25 Days of Blogmas 2018: Day 19

Milk Chocolate Candy Cane Pot de Creme!

So this year for Christmas I decided to try a new dessert from my new Dinsey Cookbook! I can tell you right now I think it’s going to be a hit!

What you’ll need:

  • 1 Tsp powdered unflavored gelatin
  • 1 Tbs cold water
  • 2 c heavy whipping cream
  • 5 egg yolks
  • 1/2 c sugar
  • 3/4 c chopped milk chocolate
  • 1 Tsp peppermint extract

What to do:

  • Stir gelatin and water in a small bowl: let sit while cream heats
  • Heat heavy cream in a medium saucepan over medium heat until steaming. Don’t bring to a boil
  • Once cream begins to steam add gelatin and stir until it dissolves
  • in a separate bowl beat egg yolks and sugar until the color is pale
  • while whisking continuously drizzle 1/2 c of hot cream into egg yolk mixture
  • whisk remaining egg yolk mixture into hot cream. turn heat to low
  • continue to cook and stir until mixture thickens enough to coat the back of the spoon
  • add chocolate to a large bowl and pur the hot cream over chocolate
  • stir in the peppermint extract
  • strain mixture through a fine-mesh sieve to remove any lumps
  • pour into a 4 oz serving cup and refrigerate for at least 4 hours

To top it off at some whipped cream, peppermint bark and some crushed candy cane for more of a peppermint flavor! 


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