Candy Cane Creme Brulee

A holiday version of a classic dessert.

Candy Cane Creme Brulee

Photo by Bill D.

  • Prep Time


  • Total Time


  • Servings



  • 1

    cup whipping cream

  • 2

    egg yolks

  • cup granulated sugar

  • cup crushed candy canes

  • pinch of salt

  • ½

    teasoon vanilla

  • 3

    teaspoons brown sugar

  • 3

    teaspoons granulated sugar

  • 2

    teaspoons crushed candy canes


Pre heat oven to 300 degrees. Crush candy canes fine with food processor or rolling pin.(to about sugar granule size) Pour cream into sauce pan and heat over medium heat to boiling point. remove from heat ans set aside. mix 1/3 cup of sugar with 1/8 cup of candy cane, whisk in egg yolks and vanilla until blended. To this add the hot cream a little at a time, whisking continuously until all is blended well. Place 4- 4 oz ramikins into a hot water bath and fill evenly. Bake for about 35 minutes until almost all set, but center should still jiggle slightly. Remove from oven but leave ramikens in bath until they are cool enough to be removed by hand. Cover and refrigerate for 2 hours or up to 2 days. Just before serving mix brown sugar, granulated sugar and crushed candy cane. Sprinkle each ramiken with 2 teaspoons of the mix and torch until caramelized. After caramelized sprinkle top with any remaining crushed candy cane and serve.


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