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How to Burn and Serve Peanut Butter Creme Brulee

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Hi, I am David Guas with DamGoodSweet Consulting Group in the Washington DC area, talking about Peanut Butter Crme Brulee. We have already removed it from the oven and we have chilled it for up to six hours. After that we have got our finished custard base which is completely chilled and its got a nice firm setting. Now to prepare that to serve, we are going to sprinkle approximately a-teaspoon-and-a-half or so, two teaspoons of granulated sugar and what you can do, is you can just sprinkle off the excess, so we are not left with a thick hard shell. Now with your special license you can operate a propane tank with a torch, which you can purchase at any hardware store. What we are going to do is, making sure that there is no product around here that we can catch on fire, such as dish towels, which are very commonly caught on fire. We are going to go ahead and ignite the flame and when we do that, the flame and the heat is going to liquify or caramelize the sugar. At that point, we will stop once we have a nice even shell and our dish will be ready. Now torching a Crme Brulee, as far as how dark you want to do it is really a preference. Crme Brulee means burned Crme, so if youre looking for a little bit of contrast with a slight bitterness, you might want to take your sugar a bit further, otherwise, a nice even brown like I have done here, ends up being the best of both worlds. We are going to finish that dish with just a sliced strawberry. Doesnt need much else, so our Peanut Butter Crme Brulee, enjoy.

Expert: David Guas

Email: damgoodsweet@aol.com

In September 2007, Pastry Chef David Guas exchanges his longtime corporate role for an entrepreneurial path that includes private consultation, boutique catering, cookbook authoring, and, eventually, his own retail bakery. Damgoodsweet Consulting Group, LLC, the irreverent name he has given his company, is the perfect description for all of his work. In the beginning, however, odds were against the native New More »