Peanut Butter Creme Brulee |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 6 |
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for people who are allergic to peanuts I think you would be fine substituting another nut butter... I'm thinking of trying almond butter... the recipe is from Hershey Lodge Culinary Team Ingredients:
1 cup whole milk |
1 cup heavy cream |
3/4 cup sugar |
1/4 teaspoon ground cinnamon |
1 teaspoon vanilla extract |
4 large egg yolks |
1/2 cup peanut butter |
Directions:
1. 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. Add Peanut Butter and mix well.
2. 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 25 to 30 minutes.
3. Carefully remove from the oven and let cool to room temperature. Cover and refrigerate overnight. Preheat broiler and sprinkle custards with remaining sugar and broil at 30 to 60 seconds and serve.
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