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Milk Chocolate-Peanut Butter Crème Brûlée
Milk Chocolate-Peanut Butter Crème Brûlée
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Prep Time:
15 minutes
Total Time:
6 hours
Indulgent milk chocolate and peanut butter custard - a heavenly duo for any celebration!
Ingredients:
  • 6 oz milk chocolate, finely chopped
  • 1/3 cup creamy peanut butter
  • 1 cup milk
  • 1 cup heavy whipping cream
  • 1/4 cup sugar
  • 1 teaspoon vanilla
  • 4 egg yolks, beaten
  • 1/4 teaspoon vanilla
  • Whipped cream
  • Fresh raspberries
Instructions:
  • Preheat your oven to 350°F. Combine chocolate and peanut butter in a medium microwave-safe bowl. Microwave on High in 30-second intervals, stirring until smooth.
  • Heat milk, cream, sugar, and vanilla in a 1-quart saucepan over medium heat until hot but not boiling. In a heatproof bowl, whisk egg yolks with 1/4 cup of the hot cream mixture until smooth. Gradually whisk in the rest of the cream mixture. Mix in chocolate until well combined.
  • Strain the mixture through a fine mesh strainer and evenly distribute it among four 6- to 8-ounce ramekins. Boil some water in a pot. Arrange the filled ramekins in a 13x9-inch baking pan and place the pan in the oven. Carefully pour hot water into the pan, filling it halfway up the sides of the ramekins.
  • Bake for 45 to 55 minutes until the centers are slightly jiggly. Let it cool to room temperature, then refrigerate in ramekins for 4 to 6 hours until completely chilled.
  • Preheat broiler. Combine 1/4 cup sugar and 1/4 teaspoon vanilla in a small bowl; sprinkle over custards. Broil 4 to 6 inches from heat for 1 to 2 minutes until sugar melts and forms a glaze, or torch the tops for a caramelized finish.
  • Garnish with your favorite toppings before serving.

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