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Peanut Butter Cup Crème Brulée

Yields1 Serving

 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
1

Preheat 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.

2

Pour 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.

3

Bake 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.

4

Sprinkle 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.