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Holiday delight: Unlike traditional uber-rich custard recipes, this custard uses low-fat milk, only 3 egg yolks and a 1/2 cup of half-and-half for its creamy richness. (Carin Krasner/EatingWell//TMS Photo) |
We love York peppermint patties, and the flavor of these festive pots de creme is a dead ringer for the candy.
Unlike traditional uber-rich custard recipes, this custard uses low-fat milk, only 3 egg yolks and a 1/2 cup of half-and-half for its creamy richness. Just a 1/2 teaspoon of peppermint extract in the custard gives plenty of minty flavor, but if you want that icy mountain-breeze sensation, add a whole teaspoon instead.
Peppermint pots de creme
Prep: 30 minutes
Cool/chill: 2 hours
Cook: 50 minutes
Servings: 8
Note: The recipe can be prepared through Step 5, covered and refrigerated up to 2 days.
Custard:
3 large egg yolks
1 cup sugar
2 teaspoons vanilla
1/2 teaspoon peppermint extract
1/4 teaspoon salt
2 cups low-fat milk
1/4 cup cornstarch
1/2 cup half-and-half
Chocolate glaze and garnish:
1/3 cup nonfat evaporated milk
Unlike traditional uber-rich custard recipes, this custard uses low-fat milk, only 3 egg yolks and a 1/2 cup of half-and-half for its creamy richness. Just a 1/2 teaspoon of peppermint extract in the custard gives plenty of minty flavor, but if you want that icy mountain-breeze sensation, add a whole teaspoon instead.
Peppermint pots de creme
Prep: 30 minutes
Cool/chill: 2 hours
Cook: 50 minutes
Servings: 8
Note: The recipe can be prepared through Step 5, covered and refrigerated up to 2 days.
Custard:
3 large egg yolks
1 cup sugar
2 teaspoons vanilla
1/2 teaspoon peppermint extract
1/4 teaspoon salt
2 cups low-fat milk
1/4 cup cornstarch
1/2 cup half-and-half
Chocolate glaze and garnish:
1/3 cup nonfat evaporated milk
