David Guas: 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.
We already have in our pot here, 23/4 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 3/4 of a cup and a third of a cup of smooth peanut butter. So, just make sure that the milk, the cream, the peanut butter, and the sugar was on the stove, just through it 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. What I am going to do is some fancy thing called tampering. What we are doing is you are taking the hot mixture and adding it to our egg yokes. I am slowly adding the hot mixture while continuing to whisk. Once you've got the egg yokes nice and hot, it's okay to add the remaining mixture at a quick pace, but the initial is the most crucial, so you don't cook your eggs. Once this mixture is completely smooth, we are going to go ahead and strain it. We are going to go right into the ramekin with this hot liquid. We are going go ahead and put in the oven at 200 degrees Fahrenheit. And set our timer for about 50 minutes to check in. What we are looking for is, as far as its setting, it's just a slight jiggle in the center, maybe about the size of a dime. Once that is archived, we'll remove it from the oven and like I said, refrigerate it for up to six hours or overnight before we serve it.
We have got our finished custard base which is completely chilled and it's 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. 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 liquefy or caramelize the sugar. We will stop once we have a nice even shell and our dish will be ready. Crme Brulee means burnt cream. So if you are 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. That's our make Peanut Butter Crme Brulee. Enjoy!