Since putting up the Lemon Blueberry Creme Brulee recipe the other day I really wanted to make Creme Brulee again. Plus I really just wanted to use my kitchen torch. :-)
This is a small recipe, just for two.
Ingredients
1 c Heavy Whipping Cream
1/4 c Sugar, plus extra for topping
1/2 tsp Vanilla Extract
1/4 c Peanut Butter, plus more if you want more of a peanut butter taste
3 Egg Yolks
Pre-Heat Oven to 300 degrees
In saucepan combine cream, sugar, vanilla and peanut butter over medium high heat until hot, but not boiling. Temper the egg yolks with the cream mixture whisking until smooth. Add Reese's Peanut Butter and mix well.
medium high heat until hot, but not boiling. Temper the egg yolks with the cream mixture whisking until smooth.
Pour into ramekins. Set ramekins in a shallow baking pan and place in the oven. Pour enough hot water into the pan to cover the ramekins half way. Bake for 45 minutes.
Cover and refrigerate overnight Sprinkle top of custard with sugar then light up your torch and go to town!
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