Peanut Butter CrÈme BrÛlÉe Recipes

MILK CHOCOLATE-PEANUT BUTTER CRèME BRûLéE

Steps:

• Heat oven to 350°F. In medium microwavable bowl, microwave chocolate and peanut butter uncovered on High in 30-second increments, stirring after each until smooth.
• In 1-quart saucepan, heat milk, cream, 1/4 cup sugar and 1 teaspoon vanilla over medium heat until hot, but not boiling. Add egg yolks to heatproof bowl. Add about 1/4 cup of the hot cream mixture to egg yolks. Beat with whisk until smooth; add remaining cream mixture, continuing to beat until smooth. Add chocolate mixture; mix well.
• Strain mixture through a fine mesh strainer; divide among 4 (6- to 8-oz) ramekins. Heat a pot of water to boiling. Place ramekins in 13x9-inch baking pan, and place in oven. Pour hot water in pan halfway up the height of the ramekins.
• Bake 45 to 55 minutes (centers will be jiggly). Carefully remove from oven; cool to room temperature. Remove ramekins from pan, and refrigerate 4 to 6 hours to chill completely.
• Heat oven to broil. In small bowl, mix 1/4 cup sugar and 1/4 teaspoon vanilla; sprinkle over custards. Broil with tops 4 to 6 inches from heat 1 to 2 minutes or until sugar is melted and forms a glaze, or use kitchen torch to caramelize the tops of the custards.
• Serve with toppings.

CHOCOLATE PEANUT BUTTER ENTREMET

Steps:

• 1. For the CREME BRULEE Heat the Heavy Cream and half of the sugar until you see steam. Mix the other half of the sugar with the yolks. Once your cream is steaming, Temper the eggs by ladling HALF the cream mixture into the yolks. *You MUST whisk the entire time, to prevent scrambling* once your yolks are warmed up, combine both mixtures & pour into an 8 inch round pan, lined with aluminum foil. Bake @325 in a water bath, until cream has set. This could take up to an hour.
• 2. For the Brownie Melt the butter & whisk in the eggs, sugar and vanilla. Then add the flour & cocoa powder to the butter mixture & stir till combined. Pour into an 8 inch round pan, lined with aluminum foil. Bake @ 325 10 minutes, until it is firm to the touch.
• 3. For the Peanut Butter Mousse Whip the Cream & sugar with a mixer, on high, until stiff peaks form. Fold in Peanut butter & Refrigerate
• 4. For the Ganache cook the cream & chocolate in a double boiler until melted & combined. set aside.
• 5. Melt Chocolate and coat corn flakes. Spread out on a plate & refrigerate until ready to use.
• 6. To Assemble cake, break up & cover the top of the cooled Creme Brulee with the corn flakes. Next place the Brownie base on top. turn this upside down and remove the foil from the Creme Brulee. Ice this as you would a regular cake, with the peanut butter mousse, and return to the freezer for the Mousse to chill, but not freeze. remove from freezer and top with Ganache!

PEANUT BUTTER CREME BRULEE

Steps:

• Preheat oven to 350 degrees. In saucepan combine milk, cream, 1/2 cup sugar, vanilla and cinnamon over medium high heat until hot, but not boiling.
• Temper the egg yolks with the cream mixture whisking until smooth then add the peanut butter and mix well.
• Strain mixture and pour into six 4-ounce 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 30 minutes.
• Remove from the oven and let cool to room temperature. Cover and refrigerate overnight.
• Preheat broiler and sprinkle custards with remaining sugar and broil for 40-60 seconds and serve.

PEANUT BUTTER CRèME BRûLéE

Steps:

• Preheat oven to 300°F. Stir milk, whipping cream, and 6 tablespoons sugar in medium saucepan over medium-high heat just until sugar dissolves, removing from heat when bubbles begin to form around edges. Place peanut butter in large heat-resistant bowl. Add 1 cup hot milk mixture to peanut butter and whisk until smooth; return peanut-butter-milk mixture to pan and whisk to blend. Whisk egg yolks in same large bowl. Gradually whisk hot peanut-butter-milk mixture into yolks; return to same saucepan. Stir mixture over medium heat until custard thickens enough to leave path when finger is drawn across, about 4 minutes. Strain custard into large measuring cup. Divide custard among six 3/4-cup ramekins or custard cups.
• Place ramekins in large roasting pan. Add enough hot water to pan to reach halfway up sides of ramekins.
• Bake custards until sides are set and centers jiggle only slightly when dishes are nudged, about 40 minutes. Cool slightly. Remove ramekins from water bath and refrigerate uncovered until cold, about 4 hours. DO AHEAD Custards can be made 1 day ahead. Cover and keep refrigerated.
• Sprinkle each custard with 1 teaspoon sugar. Using kitchen torch, melt sugar until deep amber color or, alternatively, place custards under broiler until sugar melts and turns deep amber. Refrigerate custards until sugar hardens, about 15 minutes. DO AHEAD Can be made 1 hour ahead. Keep refrigerated.