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Preheat the oven to 325°F.
Put milk, heavy cream and sugar into a medium saucepan and heat over medium-high heat until mixture reaches 120°F.
Whisk in peppermint extract.
To make the sweetened whipped cream, beat the heavy cream in a large bowl with an electric mixer until soft peaks form.
Add sugar and vanilla and beat again until desired consistency.
Serve pots de crème topped with sweetened whipped cream.