I know – I’m sure by now you’re all chocolated out, swimming through a fuzzy cheap chocolate hangover. (Or maybe that’s just me.) But. Stick this in your back pocket for a time when you’re not. When you need something decadent and creamy, or something to bring to the table that will provide an element of surprise – that triggers that hunting instinct that was so evident when W and his five cousins were set loose to sniff out sugary sweets this morning. It doesn’t have to be Easter to get a thrill out of tapping through the crackly shell of a creme brûlée only to discover a peanut butter cup suspended within its creamy innards. I should write Harlequin novels.
Unwrap a peanut butter cup and set it in the bottom of a ramekin. Do about five. Or four. Or six.
Whisk together egg yolks, sugar and cream. Easiest thing ever. Pour it overtop and bake in a water bath (this is totally not complicated – set the ramekins in a 9×13″ pan and pour water in to come halfway up their sides – this provides a gentle, even heat. Bake them until they’re set but still a tad jiggly in the middle. You’ll get a feel for this-creme brûlée is worth learning how to make.
Chill, then sprinkle with sugar. If you have a torch, use it. A broiler also works, but you risk scrambling your eggs; you could also cook sugar until it caramelizes, then pour it in a thin pool on top to harden. Or leave it off entirely and call it a pot de crème.