Peanut Butter Cup Crème Brulée

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.

Dive in.

Peanut Butter Cup Crème Brulée


April 8, 2012

  • Makes: Serves 4-6.


2 pkgs peanut butter cups

5 large egg yolks

1/4 cup sugar

2 cups heavy (whipping) cream or 18% coffee cream

1/2 tsp. good-quality vanilla

sugar, for sprinkling on top


1Preheat oven to 325°F. Place a peanut butter cup into each of 4-6 small ramekins. In a bowl, whisk together the egg yolks and sugar. Whisk in the cream and vanilla.

2Pour into the ramekins, over the peanut butter cups, and place into a roasting pan or 9x13" pan; pour water in so that the water comes about halfway up the sides of the ramekins. This will sort of insulate them so that they cook gently and evenly.

3Bake for 35-40 minutes, until the custards are set but still just slightly jiggly in the middle (you’ll get a feel for this!). Take them out, let them cool and then refrigerate for a few hours or overnight, until nice and cold.

4Sprinkle an even layer of sugar over each dish and caramelize with a torch. Refrigerate again, or just let them sit on the countertop while you eat dinner or make coffee, just until the sugar is set and crackly.


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11 comments on “Peanut Butter Cup Crème Brulée

  1. supersu
    April 9, 2012 at 8:18 am

    love it! used your idea last year when i had a ‘creme brulee off’ with my sissy and brother in law in ottawa! you had used cadbury cream eggs-i used chocolate hearts – this looks WAY better….who on earth doesnt love pbcups!


    su 🙂

  2. Vivian
    April 9, 2012 at 9:39 am

    I don’t think I’ve ever had “creme brulee” explained so simply…like a layman could actually MAKE this delight. Hiding a little surprise on the bottom is just the best! I knew I bought that industrial strength blow torch at the hardware store for something.

  3. Renee
    April 9, 2012 at 8:17 pm

    Brilliant. So going to try this, even if it means heading to Canadian Tire for a blow torch 🙂

  4. Todd
    April 10, 2012 at 7:28 am

    Wow, that looks so good. Agreed on being a little over-chocolated for the moment, but I like this concept a lot. Would it be overwhelming to add some peanut butter or something to the actual custard to reinforce the flavor?

  5. Lauren O.
    April 10, 2012 at 12:32 pm

    Wow! Just wow. 🙂 I got 2 creme brulee torches for christmas last year (and have used them LOTS) but I never thought of adding chocolate! Thanks for the inspiration!

  6. Kerianne
    April 11, 2012 at 10:22 pm

    This. Looks. Amazing.

  7. Lenora
    April 18, 2012 at 2:45 pm

    I made this last weekend when friends came over for dinner. So easy! It was a HUGE hit for everyone, kids and adults alike. Thanks for the recipe!!!

  8. Tea
    October 26, 2016 at 6:02 pm

    Such a great post! I’m going to try this recipe 🙂

    Tea |

  9. Marie Douglas
    April 5, 2018 at 3:14 pm

    Ah this dish is honestly soo worth breaking the summer bod diet- I cant get enough of those reese cups!!

    • Julie
      April 6, 2018 at 1:42 pm

      I know, they’re my weakness too!

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