Ingredients

• 2 cups heavy cream
• 1/2 cup whole milk
• 2 cups fresh mint leaves
• 6 large egg yolks
• 1 1/2 tablespoons sugar
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon peppermint extract
• 8 ounces high-quality white chocolate (such as Lindt or Perugina), chopped
• Pinch of kosher salt
• 4 ounces high-quality white chocolate, chopped
• 1 cup chilled heavy cream
• 1/4 teaspoon vanilla extract
• Pinch of kosher salt
• 1 pound high-quality bittersweet chocolate, chopped
• 1 cup chopped candy canes, divided
• 1/2 cup chocolate wafer cookies (such as Nabisco Famous Chocolate Wafers), lightly crushed
• 1 ounce high-quality white chocolate, melted
• Special equipment: Eight 4-ounce ramekins

Instructions

1. Bring cream and milk to a simmer in a medium saucepan. Add mint; steep for 1 hour. Strain; return to pan.
2. Preheat oven to 325°F. Whisk yolks and next 3 ingredients in a medium bowl. Bring mint cream to a boil; add chocolate. Remove from heat; whisk until melted. Return to a boil. Gradually whisk into yolk mixture. Strain into a medium pitcher. Add salt.
3. Place ramekins in a large baking dish or roasting pan. Divide mint custard among ramekins. Pour hot water into dish to come halfway up sides of ramekins. Cover baking dish with a sheet of parchment paper.
4. Bake custards until just set in center, about 40 minutes. Let cool in water bath. Cover; chill at least 2 hours or overnight.
5. For white chocolate ganache: Stir chocolate in a medium metal bowl set over a saucepan of simmering water until melted and smooth. Whisk in cream, vanilla, and salt. Cover; chill until cold, about 2 hours.
6. Stir chocolate in a medium metal bowl set over a saucepan of simmering water until melted and smooth. Whisk in cream, vanilla, and salt. Cover; chill until cold, about 2 hours.
7. For candy cane brittle: Line a large baking sheet with foil. Stir bittersweet chocolate in a medium metal bowl set over a saucepan of simmering water until melted. Stir in 3/4 cup chopped candy and crushed cookies; spread over foil. Sprinkle 1/4 cup candy over. Drizzle with melted white chocolate. Chill until set, about 30 minutes. Break into shards. Using an electric mixer, beat white chocolate ganache until firm peaks form. Spoon a dollop of ganache over each pot de crème; garnish with a piece of brittle.
8. Line a large baking sheet with foil. Stir bittersweet chocolate in a medium metal bowl set over a saucepan of simmering water until melted. Stir in 3/4 cup chopped candy and crushed cookies; spread over foil. Sprinkle 1/4 cup candy over. Drizzle with melted white chocolate. Chill until set, about 30 minutes. Break into shards.
9. Using an electric mixer, beat white chocolate ganache until firm peaks form. Spoon a dollop of ganache over each pot de crème; garnish with a piece of brittle.