Heat oven to 350 degrees.
Split and scrape your vanilla bean. Set aside.
In a medium pot, add cream, vanilla bean paste, and the bean pods. Cook over medium/high heat and bring to a boil. Once boiling, remove from heat and set aside for 15 minutes to cool.
Stir the peppermint extract into the cream.
In a medium bowl, add sugar and egg yolks. Whisk together.
Slowly pour the warm cream into the egg mixture, while whisking.
Set your ramekins in a roasting or baking pan with sides. Pour the cream mixture evenly into the ramekins.
Slowly pour hot water in the pan, around the ramekins, until the water comes up about halfway.
Carefully place the pan into the oven... don't get any water in your cream!
Bake for 45 minutes, or until set on the outsides, slightly jiggly in the center.
Remove from oven and let cool.
Cover each ramekin with plastic wrap and place in the refrigerator for several hours to chill.
About 30 minutes before serving, remove the ramekins and sprinkle crushed candy canes on top, to completely cover.
Using a cooking torch, heat and slightly toast the candy canes on top. You don't want them to turn too brown, but want to heat it enough that the candy canes from a crunchy seal over the cream.
Put a little whipped cream on top, sprinkle a few candy cane chunks on the cream, insert a mint leave, and serve.