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| Peppermint Patty Crème Brulée |
| Yields: 12 servings |
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| INGREDIENTS: |
16 egg yolks
1 C granular sugar
5 C heavy cream
1/2 C crème de menthe
1/2 C crème de Cacao
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| METHOD |
• Combine yolks and sugar.
• Whip until sugar dissolves.
• Add cream, liquors.
• Use chinois to strain. Let sit for a day.
• Skim from top.
• Put brulée in small dishes before baking.
• Bake at 300 degrees for 1 hour and 15 minutes.
• Rotate every half hour.
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