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Blue Bunny®
Peppermint Egg Nog Crème Brulee

Creamy, sweet and surprisingly easy to make, this favorite dessert gets festive for the holidays with Blue Bunny® Perfectly Peppermint ice cream.

Difficulty: Easy

Ingredients

1 cup heavy cream

2 oz. granulated sugar

5 egg yolks

1 cup of Blue Bunny® Perfectly Peppermint Ice Cream

Instructions

Preheat oven to 325 degrees. You will need four ramekins, a wire wisk, a 2" deep baking dish or pan and plastic wrap for this recipe. A culinary torch is optional. This recipe should be made a day ahead.

Slowly heat the cream in a 1 ½ qt. saucepan over medium heat until small bubbles form along the sides of the pan; remove from heat. In a separate bowl, whisk the sugar and egg yolks together. Slowly (in increments) add the cream andpeppermint ice cream to the sugar/yolk mixture and whisk until well-combined. Arrange ramekins in the pan. Pour the custard into the ramekins. Set pan inside pre-heated oven. Carefully pour water into the baking dish, filling up to about two-thirds of the way up the sides of the ramekin. Bake until just set, about 40-45 minutes. (Actual baking time will depend on the oven.) Crème Brulee should not be runny and should be mostly firm, with a slight jiggle in the middle.

Remove ramekins from pan and cool to room temperature. When cool, cover with plastic wrap. Refrigerate for 8 hours (overnight).

Evenly coat crème brulee with sugar. Turn blow torch on medium flame. Heat sugar evenly by constantly moving the torch over it.

Optional: Place crème brulee in the oven on broil for 2-3 minutes, watching constantly.