Milk Chocolate-Peanut Butter Crème Brûlée

By Coppermouse

Milk chocolate and peanut butter is a match made in heaven, especially when combined in this silky custard. It's a perfect dinner party or special occasion dessert!

Ingredients

• Custard
• 6 oz milk chocolate, finely chopped
• 1/3 cup creamy peanut butter
• 1 cup milk
• 1 cup heavy whipping cream
• 1/4 cup sugar
• 1 teaspoon vanilla
• 4 egg yolks, beaten
• Vanilla Sugar
• 1/4 cup sugar
• 1/4 teaspoon vanilla
• Toppings, if desired
• Whipped cream
• Fresh raspberries

Preparation

Step 1

Heat oven to 350°F. In medium microwavable bowl, microwave chocolate and peanut butter uncovered on High in 30-second increments, stirring after each until smooth.

2. In 1-quart saucepan, heat milk, cream, 1/4 cup sugar and 1 teaspoon vanilla over medium heat until hot, but not boiling. Add egg yolks to heatproof bowl. Add about 1/4 cup of the hot cream mixture to egg yolks. Beat with whisk until smooth; add remaining cream mixture, continuing to beat until smooth. Add chocolate mixture; mix well.

3. Strain mixture through a fine mesh strainer; divide among 4 (6- to 8-oz) ramekins. Heat a pot of water to boiling. Place ramekins in 13x9-inch baking pan, and place in oven. Pour hot water in pan halfway up the height of the ramekins.

4. Bake 45 to 55 minutes (centers will be jiggly). Carefully remove from oven; cool to room temperature. Remove ramekins from pan, and refrigerate 4 to 6 hours to chill completely.

5. Heat oven to broil. In small bowl, mix 1/4 cup sugar and 1/4 teaspoon vanilla; sprinkle over custards. Broil with tops 4 to 6 inches from heat 1 to 2 minutes or until sugar is melted and forms a glaze, or use kitchen torch to caramelize the tops of the custards.

6. Serve with toppings.