Peppermint Creme Brulee by Chef Kelly

Directions

1. Heat oven to 325*F.  
2. In a pot over medium heat, bring your cream, salt and peppermint extract up to a simmer, whisking to combine. Turn the heat off and let it sit for 5 minutes. 
3. In a bowl whisk the yolks and sugar together. Slowly add your hot cream while whisking, a few tablespoons at a time until the whole thing is incorporated. If you add it too fast, the eggs will scramble, you have to slowly bring them up to that hot temp. Finally, whisk in the Isopure Vanilla Protein Powder until smooth. 
4. Strain through a fine mesh strainer into a clean bowl to remove any lumps. 
5. Pour them into 4-6 oz ramekins and place in a baking dish or pyrex. Pour boiling water into the baking dish until it reaches halfway up the sides of the ramekins. Bake in the oven for 30-40 minutes. Mine personally takes 35 minutes. Pull them from the oven when the edges are firm, but the middle still jiggles.  
6. Remove the ramekins from the water bath and refrigerate until they are set, 3-4 hours. 
7. Place a thin layer of the candy cane powder and sugar on top of the creme brulees when you are about to serve, you can either caramelize them by torching them, or broil them in the oven for 1-2 minutes until browned. Serve and enjoy!