Chocolate Peanut Butter Creme Brulee

Creamy chocolate and peanut butter topped with torched sugar is a treat indeed.  Make sure you use a high quality chocolate and Jif.

12 Ounces Milk Chocolate, Grated

3/4 Cup Creamy Jif

2 Cup Milk

2 Cup Heavy Whipping Cream

1/2 Cup Sugar

2 Tsp Vanilla

8 Egg Yolks

Additional sugar for torching

Heat oven to 350 degrees.  Put chocolate and Jif in a microwavable bowl.  Microwave in 30 second increments, stirring after each, until smooth.

In a 2 Quart saucepan, heat milk, cream, sugar and vanilla over medium heat, stiffing often, until hot.  Do not boil.  Whisk in Chocolate Mixture.

While heating, whisk the eggs in a large bowl.  Whisk small amounts into eggs - I like to use a gravy ladle, but you could also use a 1/4 cup measure.  Once about 1/4 of the mixture is whisked into the eggs, add remaining chocolate mixture.  

Place 8 6 ounce ramekins in cake pans - fill the ramekins.  Pour boiling water around the ramekins until half way up the sides.  Bake until centers are jiggly - 45 to 55 minutes.  Remove from oven and set on rack.  When completely cool, refrigerate for at least 6 hours.

When ready to serve, sprinkle about 1 tsp of sugar over the top and melt sugar with a torch.  If you do not have a torch, you can melt it under the broiler - tops should be 4 to 6 inches from the heat.