Peanut Butter CrÈme BrÛlÉe Recipes

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PB&J CRèME BRûLéE



PB&J Crème Brûlée image

Provided by Geoffrey Zakarian

Categories     dessert

Time 6h15m

Yield 6 servings

Number Of Ingredients 9

1/4 cup strawberry jam
12 strawberries, hulled and very thinly sliced
3 cups heavy cream
3 tablespoons peanut butter
1/2 teaspoon kosher salt
2/3 cup granulated sugar
1/2 vanilla bean, split and scraped
4 large egg yolks
1/2 cup turbinado sugar

Steps:

  • Preheat the oven to 300 degrees F.
  • Spread 2 teaspoons of the strawberry jam in the bottom of each of 6 round or oval 6-ounce crème brûlée ramekins. Arrange the strawberries, slightly shingled, in a layer on top of the jam. Place the ramekins in a large roasting pan or rimmed sheet tray.
  • Bring the cream, peanut butter, salt and 1/3 cup of the granulated sugar to a simmer in a saucepan, stirring often. Add the scraped vanilla bean and stir to combine. Place the yolks and remaining 1/3 cup granulated sugar in a medium bowl and whisk to combine. Temper the yolks with about 1/4 cup of the warm cream mixture and whisk to combine, then add the warm egg mixture to the saucepan to fully temper.
  • Using a ladle, divide the cream mixture among the ramekins, filling each about three-quarters full. Place the roasting pan in the oven and add enough warm water to come halfway up the sides of the ramekins. Bake until the centers are set, about 45 minutes.
  • Carefully transfer the ramekins to a sheet tray and let cool completely at room temperature. Cover and refrigerate until completely chilled, at least 4 hours and up to overnight.
  • When ready to serve, sprinkle the tops with just enough of the turbinado sugar to cover in a thin, even layer. Shake off any excess. Torch the sugar with a brûlée or kitchen blowtorch until melted and lightly caramelized. Carefully transfer to plates and serve.

PEANUT BUTTER CREME BRULEE



Peanut Butter Creme Brulee image

Make and share this Peanut Butter Creme Brulee recipe from Food.com.

Provided by 2Bleu

Categories     Dessert

Time P1DT20m

Yield 6 serving(s)

Number Of Ingredients 7

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

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



Peanut Butter Crème Brûlée image

Categories     Dairy     Egg     Nut     Dessert     Bake     Kid-Friendly     Peanut     Anniversary     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 6 servings

Number Of Ingredients 5

1 1/3 cups whole milk
1 1/3 cups whipping cream
6 tablespoons plus 6 teaspoons sugar
3 tablespoons creamy peanut butter (do not use old-fashioned style or freshly ground)
8 large egg yolks

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.

MILK CHOCOLATE-PEANUT BUTTER CRèME BRûLéE



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

EASY 3-INGREDIENT VANILLA CREME BRûLéE



Easy 3-Ingredient Vanilla Creme Brûlée image

Smooth, creamy, restaurant-quality creme brûlée only requires 3 ingredients! Make them a few hours or even days before you're planning to serve. Chances are, you won't even need to make a grocery run.

Provided by Annie Campbell

Categories     Desserts     Custards and Pudding Recipes     Creme Brulee Recipes

Time 3h45m

Yield 2

Number Of Ingredients 3

1 cup Frozen desserts, ice cream, vanilla
2 large egg yolks
2 tablespoons Sugars, granulated

Steps:

  • Preheat the oven to 325°F. In a microwave-safe bowl, heat the ice cream in 20 second intervals, stirring between, until melted. Let the ice cream cool for 5 minutes. Whisk in egg yolks one at a time until the mixture is smooth and consistent. Pour evenly into 2 oven-safe ramekins.
  • Move the ramekins to a baking dish with a high rim. Pour boiling water into the baking dish until half-way up each ramekin. Bake for 40-50 minutes or until set but still jiggly in the center. Allow to cool completely, then wrap with plastic wrap and transfer to the fridge for 2 hours or up to 3 days.
  • When ready to serve, let the ramekins come to room temperature for 30 minutes, then sprinkle 1 tablespoon of sugar over each creme brulee. If you have a kitchen blow torch, torch the sugar until golden and bubbly. If you don't, broil on the top rack of the oven at 500°F for 2-3 minutes, watching to make sure they don't burn. Serve immediately.

Nutrition Facts : Calories 181 calories, Carbohydrate 28.1 g, Cholesterol 29 mg, Fat 7.3 g, Fiber 0.5 g, Protein 2.3 g, SaturatedFat 4.5 g, Sodium 52.8 mg, Sugar 26.5 g

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  • 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.
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