Place the 2% milk, dry milk powder and vanilla extract in a medium sized non-reactive sauce pan. Heat over medium heat until the mixture reaches 180°F. (This is the temperature that the milk will just begin to boil and at a higher temperature it will boil over.) Stir continuously and do not allow to boil.

Remove from the heat, add the peppermint leaves, stir and allow to cool at least a few hours (overnight is best) in the refrigerator.

After the milk mixture is cool, preheat the oven to 300°F. Fill a roasting pan with water to a level that will be about 3/4 of the way up a 1 cup ramekin. It is best to test this by placing the ramekins in pan, then adding the water to the pan to make sure it is not overfilled.

Place the water-filled roasting pan (without the ramekins) in the oven until the water is hot (this should take at least 20 minutes).

In a stainless bowl, place the stevia, egg yolks and salt. Cream together until smooth.

Strain the milk mixture through a fine sieve into the egg mixture. Discard the mint leaves. Whisk until well blended.

Divide the milk/egg mixture between four 1 cup ramekins. Place the ramekins in the water bath in the oven and cook for 60 minutes.

Very carefully remove the roasting pan from the oven and allow the custard to cool on the counter for 30 minutes while still in the water bath. Cover each custard with plastic wrap and chill overnight.

Place the candy canes in a blender or mini chopper and process until powdered. Mix 2 teaspoons of the powder together with the sugar.

Place 2 teaspoons of the sugar mixture on the top of each custard. Using a blowtorch, melt the sugar by carefully aiming the tip of the flame at the surface of the sugar. Tilt and rotate the ramekin so that the melted sugar covers the surface of the custard.

Serve.

Alternatively, the sugar can be melted under a broiler, but the custard will need to cool again afterwards for about 10 minutes on the counter and another 20 minutes in the refrigerator.