How to Prepare Peanut Butter Creme Brulee

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Hi, I am David Guas with Damgoodsweet Consulting Group in Washington DC area, here to talk to you today, and show you how to make Peanut Butter Crme Brulee. As far as ingredients go, we already have in our pot here, two and three quarters cups of whole milk. It is important to use whole milk in this particular recipe and also two and three quarter cups of heavy cream. What I have done is, added those to the pot along with my granulated sugar, which is three quarters of a cup and a third of a cup of sweet peanut butter. So, just make sure that the milk, the cream, the peanut butter, and the sugar was on the stove, just to have started to simmer on the edges, approximately about two to three minutes until it come up to a slight boil.

As soon as you see the small bubbles forming on the side, go ahead and turn it off and immediately remove it from the stove. In this bowl we have this preserved egg yokes which have been separated. In this case it is 16 egg yokes. What I am going to do is some fancy thing called tampering. What we are doing is -- I am taking the hot mixture and adding it to our egg yokes. I am going to go ahead and secure my bowl with my yokes and my whisk with a towel, preferably a slightly damp towel to secure your bowl. Then with the other hand, I am slowly, what we call tampering, adding the hot mixture while continuing to whisk. You get pretty creative when youre by yourself in the kitchen, as far as how to hold things down, and do things one-handed. Once youve got the yokes nice and hot, its okay to add the remaining mixture at a fairly quick pace, but the initial is the most crucial, see you dont cook your eggs. Once this mixture is completely smooth, you can see there, we are going to go ahead and strain it. Because of the heat in the eggs you dont want any kind of cooked egg product or particles in your base. So, thats why we use a fine mesh strainer in this case. Now youve already preset your oven to 200 degrees Fahrenheit and here we have our shallow base our shallow ramekin, which is designed for crme brulees. In this case we are going to immediately you dont have to chill this mixture, although you can now if you were making this base a day before, youd want to go ahead and chill this in ice, immediately to bring down the temperature and then go ahead and put in and store in your refrigerator. This base will last up to four days in your refrigerator and you can pour it out occasionally and bake throughout those four days, but in this case we are going to go right into the ramekin with this hot liquid. So, after we poured our hot base into a ramekin; in any ramekin as long as it is shallow and porcelain and an ovenproof dish, is fine. This is just a traditional crme brulee dish which is available at most stores. Once weve done that, we are going go ahead and put in the oven at 200 degrees Fahrenheit. At that point it takes about 50 for it to set.

Once we remove it from that oven, we are going to refrigerate it up to six hours or overnight. Crme brulee is best burned if its settled overnight in the refrigerator. So, at this point we are going to go ahead and transfer it over to the oven and set our timer for about 50 minutes to check it. What we are looking for is, as far as its setting, its just a slight jiggle in the center, maybe about the size of a dime. Once that is archived, we remove it from the oven and like I said refrigerate it for up to six hours or overnight before we serve it.

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