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.
Peanut Butter Cup Crème Brulée
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
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.
Pour into the ramekins, over the peanut butter cups, and place into a roasting pan or 9×13″ 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.
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.
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.
April 08 2012 11:02 pm | dessert