Pb & J Creme Brûlée Recipe

Preheat and prepare ramekins

Preheat the oven to 325°F (160°C). Place six 4-oz (120 ml) ramekins in a large baking dish or roasting pan with high sides.

Warm cream and milk

In a medium saucepan over medium heat, combine 2 cups heavy cream, 1/2 cup whole milk, and 1 tablespoon granulated sugar. Heat just until small bubbles form at the edge and steam rises (do not boil), about 5–7 minutes, stirring occasionally.

Temper egg yolks

In a medium bowl, whisk 6 large egg yolks with 1/4 teaspoon fine salt until slightly thickened. Slowly stream about one cup of the hot cream mixture into the yolks while whisking constantly to temper them (this prevents scrambling).

Incorporate peanut butter and combine

Once tempered, pour the yolk mixture back into the saucepan with the remaining cream over low heat. Add 1/2 cup smooth peanut butter and 1 teaspoon vanilla extract. Whisk constantly until the peanut butter is fully incorporated and the custard thickens slightly and coats the back of a spoon (do not let it boil), about 2–3 minutes.

Strain and cool

Pour the custard through a fine-mesh sieve into a large measuring cup or bowl to remove any cooked bits and ensure a silky texture. If there is a thin skin on top, skim it off. Let the custard rest 5 minutes — it should still be warm but not hot.

Fill ramekins

Divide the custard evenly among the six ramekins (about 3/4 cup / 180 ml each). If using jam for a PB&J twist, add 1/2 teaspoon jam into the center of each ramekin and gently swirl with a skewer or knife to create a thin ribbon — avoid fully mixing in so you retain a jam vein.

Prepare water bath and bake

Place the baking dish with filled ramekins in the oven. Carefully pour hot (not boiling) water into the baking dish around the ramekins until the water comes halfway up the sides of the ramekins. Bake at 325°F (160°C) until the custards are mostly set but still slightly wobbly in the center, about 30–35 minutes. Oven times vary — start checking at 25 minutes.

Cool and chill

Remove ramekins from the water bath using tongs; transfer to a wire rack. Let cool to room temperature, then cover with plastic wrap and refrigerate at least 3 hours and up to 2 days. Chilling fully is important for clean caramelization.

Add sugar and caramelize

When ready to serve, sprinkle about 1/2 tablespoon granulated sugar evenly over each chilled custard (use the 3 tablespoons reserved). Using a kitchen torch, caramelize the sugar by moving the flame in small circles until the sugar melts, bubbles, and turns a deep amber, about 1–2 minutes per ramekin. If you do not have a torch, place ramekins on a baking sheet and broil on the top rack for 2–4 minutes, watching closely to avoid burning — rotate as needed.

Set the caramel

Let the caramelized sugar cool for 1–2 minutes to harden. If the sugar cracks too much when tapping, you can reheat briefly with the torch to smooth small patches.

Top each brûlée with a small pinch of crushed roasted peanuts for texture. For a stronger PB&J impression, add a small dot (about 1/2 tsp) of jam on the hardened sugar and gently press one or two crushed peanuts on top. Serve immediately so the caramel stays crisp.