When you’re in the mood for something crispy and creamy, think creme brûlée. Its delicate crust is nothing if not crispy and the range of flavors is limitless.
I chose to make this very simple white chocolate mint dessert from the book Creme Brûlée by Sara Lewis. Chilling takes about 4 hours, while actual assembly only takes a few minutes, so prepare accordingly.
2 1/2 cups heavy cream
7 oz white chocolate (broken into bits)
6 egg yolks
1/4 superfine (or caster) sugar
2 oz strong, white peppermints (I used Altoids)
3 tablespoons confectioner's sugar (to finish the crispy top)
Preheat your oven to 350 degrees.
Pour the cream into a saucepan and bring it to a slight boil. Add the chocolate to melt. Don't burn your cream. Set it off the heat for awhile as the chocolate melts and stir occasionally.
In a separate bowl, blend the egg yolks and caster sugar together with a fork. Gradually mix the chocolate cream into the egg/sugar mix. Stir well. Pour the mix back into your saucepan.
Pulverize your m…
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