White Chocolate Peppermint Creme Brulee

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This White Chocolate Peppermint Creme Brulee is smooth and creamy, with a crackly peppermint candy topping you toast with a kitchen torch. It is one of my favorite dessert recipes to make and eat, and perfect for the winter holidays. Don’t get me wrong, this is not just a holiday dessert; you can make it anytime.

White chocolate peppermint creme brulee with crushed peppermint and fresh mint on a pink glass cake stand.

Creme brulee is simple to make, and most of the ingredients are probably already in your refrigerator or pantry. This recipe was supposed to make 6 servings, but my new ramekins were a little larger, so it only made four. That is fine, because I just told the family there wasn’t enough, and since I don’t want to skip anyone, I have to eat them all myself. (I don’t actually tell them this; they are just gone before they notice.)

Save the egg whites in another container so you can make my favorite buttercream frosting another time.

Quick Look

🕒 Prep Time: 20 minutes
🌡️ Cook Time: 40 to 50 minutes in a water bath
⏳ Total Time: about 3 hours, including at least 2 hours chilling
🍽️ Servings: 4 large or 6 small ramekins
⚡ Calories: 869kcal per large serving
🌶️ Flavor Profile: Silky white chocolate custard with cool peppermint and a crackly candy cane crust
✋ Difficulty: Moderate, a water bath and a kitchen torch do the work

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Quick Answer

How do you make white chocolate peppermint creme brulee?

Melt 8 ounces of white chocolate over simmering water, then whisk in sugar, peppermint extract, 6 egg yolks and 2 cups of heavy cream and strain. Pour into ramekins and bake in a water bath at 300°F for 40 to 50 minutes, until set at the edges but loose in the center. Chill at least 2 hours, then sprinkle crushed peppermint candy on top and caramelize it with a kitchen torch.

Jump to:

Quick Look
Quick Answer
Why This Recipe Works
Why You’ll Love This Recipe
Key Ingredients
Variations & Substitutions
How to Make White Chocolate Peppermint Creme Brulee
Recipe Tips & Tricks
Serving Ideas & Suggestions
White Chocolate Creme Brulee FAQs
Other Recommended Holiday Desserts
White Chocolate Peppermint Creme Brulee

Why This Recipe Works

Click to see the technique science

Gentle heat for the chocolate. A double boiler melts white chocolate without scorching it, which keeps the custard smooth instead of grainy.
Egg yolks only. Yolks give creme brulee its rich, silky set; the whites would make it rubbery.
Straining and skimming. Pouring the custard through a strainer and skimming the foam means a glassy, bubble free top.
A low 300°F oven in a water bath. The water keeps the custard from overheating, so it sets gently without curdling or cracking.
Pulling it while the center is loose. The custard keeps setting as it cools and chills, so it ends up creamy, not firm.
Peppermint candy instead of plain sugar. Crushed candy canes melt and harden into a pink and white crackle that tastes like Christmas.
A short chill after torching. Ten minutes in the refrigerator sets the candy crust while the custard stays cold.

Why You’ll Love This Recipe

That crackle. Tapping through the toasted peppermint top is half the fun.
A holiday showstopper that is mostly made the day before.
Only a handful of ingredients: white chocolate, cream, egg yolks, sugar and peppermint.
Make ahead friendly. The custards keep in the refrigerator for up to 2 days before you torch them.
Easy to change up. Not a fan of white chocolate? Use semisweet.
A creme brulee family: if you love this one, try my mocha espresso creme brulee too.

Key Ingredients

A short list that makes a very rich dessert. Quantities are in the recipe card below.

Good quality white chocolate. It melts smoother and tastes creamier; avoid candy coating.
Heavy cream. Gives the custard its luxurious body.
Egg yolks. Six large yolks for a silky set. Save the whites for buttercream or meringue.
Granulated sugar. Just a little, since the white chocolate adds sweetness.
Peppermint extract. A half teaspoon is plenty; it is strong.
Crushed peppermint candies or candy canes. For the caramelized tops.
Fresh mint or berries. An easy, pretty garnish.

See the recipe card below for exact quantities and full instructions.

Variations & Substitutions

Semisweet chocolate instead of white for a darker, peppermint mocha style custard.
Classic sugar top: skip the candy and torch a thin layer of granulated sugar instead.
No peppermint: leave out the extract and candy and add vanilla for a white chocolate creme brulee.
Garnish swap: fresh raspberries look beautiful against the white custard.
Other peppermint treats: my peppermint cheesecakes and peppermint bark cupcakes share the same holiday flavor.

How to Make White Chocolate Peppermint Creme Brulee

Preheat the oven to 300°F. Get your ramekins ready, set up a water bath pan to make sure the ramekins fit, and boil some water.
Place the white chocolate in a double boiler, or in a heatproof bowl set over a pan of simmering water, and stir constantly until melted.
Remove from the heat. Whisk in the sugar, peppermint extract, egg yolks and cream, blending very well. Strain into a large bowl, skimming off any foam or bubbles.
Divide the mixture among the ramekins. Place them in the water bath and bake until set around the edges but still loose in the center, about 40 to 50 minutes. Carefully remove from the oven and leave them in the water bath until cooled, then chill in the refrigerator for at least 2 hours and up to 2 days.

Three white chocolate peppermint creme brulees topped with crushed peppermint and mint, beside a kitchen torch.

When ready to serve, sprinkle 1 or 2 teaspoons of crushed peppermint candy evenly over each custard and caramelize it with your kitchen torch. Add your garnish and chill for another 10 minutes before serving.

Recipe Tips & Tricks

Stir the chocolate constantly. White chocolate seizes easily if it gets too hot.
Check your ramekin size. Larger ramekins make fewer servings and need a few extra minutes in the oven.
Pour hot water carefully into the pan after the ramekins are in place, about halfway up their sides.
Look for a jiggle. The edges should be set and the center should still wobble.
Torch just before serving. The candy crust softens if it sits too long in the refrigerator.
No torch? Set the chilled ramekins under a hot broiler for a minute or two, watching closely.

Serving Ideas & Suggestions

Serve it as the grand finale of a holiday dinner, or as part of an ultimate Christmas tea party with one of my Christmas teas or a cup of Earl Grey. It sits beautifully on a dessert table next to Christmas gooey butter cookies, red velvet fudge and Christmas crack.

Have you made creme brulee before? What is your favorite flavor? You might also like my red velvet cheesecake brownies, mint freezer brownies and pumpkin cupcakes with toasted meringue frosting. Find more ideas in my edible Christmas gifts, all of Christmas and my desserts.

White Chocolate Creme Brulee FAQs

Can I make creme brulee ahead of time?

Yes. Bake and chill the custards up to 2 days ahead, then add the crushed peppermint and torch them right before serving.

Can I use semisweet chocolate instead of white chocolate?

Absolutely. Semisweet makes a darker, peppermint mocha style custard; follow the same steps.

Why do you strain the custard?

Straining catches any bits of egg and removes foam, so the custard bakes up silky with a smooth, glassy top.

How do I know when creme brulee is done?

It should be set around the edges but still loose in the center when you gently shake the ramekin. It finishes setting as it cools and chills.

What if I don’t have a kitchen torch?

Place the chilled ramekins under a hot broiler for a minute or two, watching closely so the candy melts without burning.

What can I do with the leftover egg whites?

Store them in a covered container in the refrigerator and use them for buttercream frosting or meringue.

Other Recommended Holiday Desserts

I hope you enjoy this White Chocolate Peppermint Creme Brulee! If you make it, please leave a ⭐ star rating in the recipe card below, and come say hello on Instagram, Pinterest, and Facebook. I love seeing your tea time treats.