MILK CHOCOLATE-PEANUT BUTTER CRèME BRûLéE

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Milk Chocolate-Peanut Butter Crème Brûlée image

Milk chocolate and peanut butter is a match made in heaven, especially when combined in this silky custard. It's a perfect dinner party or special occasion dessert!

Provided by By Tieghan Gerard

Categories     Dessert

Time 6h

Yield 4

Number Of Ingredients 11

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 cup sugar
1/4 teaspoon vanilla
Whipped cream
Fresh raspberries

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.

Nutrition Facts : Calories 730, Carbohydrate 61 g, Cholesterol 260 mg, Fat 7, Fiber 2 g, Protein 14 g, SaturatedFat 24 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 54 g, TransFat 1 g

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