Preheat oven to 300 degrees F.
Place 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 heat. Whisk sugar, peppermint, yolks, and cream, blending very well. Strain into a large bowl, skimming off any foam or bubbles.
Divide mixture among ramekins. Place in water bath and bake until set around the edges, but still loose in the center, about 40 or 50 minutes. Remove from oven carefully and leave waterbath until cooled. Remove ramekins and place in refrigerator to chill for at least 2 hours up to 2 days.
When ready to serve, sprinkle 1 or 2 teaspoons of the crushed peppermint candy evenly over each custard. Use your torch to caramelize the crushed candies. Once done add your garnish and return to chill for an additional 10 minutes.