This is the second recipe I created for Project PB&J – a blogger cooking contest in celebration of National Peanut Butter & Jelly Day.
When I made my creamy peanut butter for the fluffernutters I decided to make some chocolate peanut butter as well. Why not?
There are so many delicious uses for chocolate peanut butter. You can eat it straight up, on toast, in a smoothie, in cookies, or ice cream.
Layer the creme brûlée with your favorite jam. Don’t be afraid to put more than you might think necessary. The tartness from the jam does a lot for the creme brûlée.
This recipe lends itself well to adaptations. Use any nut butter and jam or marmalade you have on hand.
PB&J Creme Brûlée
- 4 large egg yolks
- 1/3 cup sugar
- 2 cups heavy cream
- 1/2 cup peanut butter
- jam or fruit puree
- broiler safe ramekins*
To Make the Creme Brûlée:
- Pre-heat the oven to 350 degrees F. In a medium bowl whisk together the egg yolks and sugar until the sugar has mostly dissolved. Set aside.
- In a medium saucepan bring the cream to a simmer. Once you reach a simmer turn off the heat and whisk in the peanut butter.
- Start slowly whisking the egg yolk mixture and carefully ladle in a small amount of the peanut butter and cream mixture. Don’t stop whisking! Repeat this process until all of the cream is mixed into the egg yolk mixture.
- Place 4 – 8 oz ramekins in a pan and fill the pan with enough water to go halfway up the sides of the ramekins. Spoon about 2-3 tbsp of jam into the bottom of each ramekin. Carefully ladle the peanut butter mixture into each ramekin.
- Bake 40-45 minutes or until the center is just barely still jiggling. Allow the creme brûlées to cool completely and refrigerate before serving.
- To serve: sprinkle granulated sugar over the creme brûlée and torch until caramelized or place under the broiler for a few seconds, until the sugar is melted and caramelized. Enjoy immediately.