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.

Coconut Creme Brulee

12 egg yolks?  No problem - I made coconut creme brulee.  I found the following recipe on About.com and used all 12 egg yolks instead of just 10.  No issues at all - turned out beautifully.  Please note - do not mix too fast or you will get foam.  That is bad.

  1 Cup Unsweetened Coconut Milk                                        1 Tsp Coconut Rum

  1 1/4 Cup Heavy Cream                                                       1 Tsp Vanilla

  10 Large Egg Yolks                                                              1/2 Tsp Salt

  1 Cup Sugar                                                                         1/4 Cup Coconut

Preheat oven to 350 F.

Slowly heat cream and coconut milk in a medium pot until it just begins to bubble.

Whisk together the yolks and sugar until eggs turn a light yellow and the mixture thickens. Whisk in the vanilla, rum, and salt.  Slowly add the hot cream mixture while continuously whisking. Stir in the sweetened coconut.

Pour mixture evenly into 6 6-ounce ramekins (custard dishes). Place ramekins in a baking dish and add enough hot water to come about half way up the sides of the ramekins.

Bake for approximately 35 to 40 minutes until custard is almost set. The custard will be mostly firm but still jiggle slightly in the center when tapped.

Remove from water bath and let cool slightly. Place in refrigerator and chill overnight.

Just before serving sprinkle 1 to 2 teaspoons of sugar over each custard. Caramelize the sugar with a handheld propane or butane torch.