Peppermint Pots de Crème with White Chocolate Peppermint Bark

1.) Heat oven to 250°F. Bring a kettle of water to a boil for a water bath. Combine cream, milk, 1/4 cup of the sugar and vanilla in a medium saucepan. Bring to a simmer over medium heat stirring frequently.
2.) Meanwhile, whisk together egg yolks and 1/3 cup sugar in a medium bowl. Remove cream mixture from heat and very slowly add to egg mixture whisking constantly. Stir in peppermint extract; pour mixture into eight 6-ounce ramekins or custard cups.
3.) Place cups in a large roasting pan. Carefully pour water into pan until it reaches 1/2 of the way up sides of ramekins. Bake 50 to 55 minutes or until custard has set but still jiggles in center. Remove pan from oven; transfer cups to a wire cooling rack. Let stand 1 hour; transfer to refrigerator; chill until cold, 4 hours or overnight.
4.) For bark, melt chocolate in a double boiler placed over simmering water. Spread about 1/8 to 1/4- inch thick over a sheet of waxed paper placed on a cookie sheet. Immediately sprinkle peppermint candies over chocolate. Refrigerate until chocolate is set, about 1 hour. Break or cut bark into 8 pieces; stick pieces in custards just before serving.