Skrewball Peanut Butter Whiskey paired with a white chocolate half rim elevates this spirit to a Sophisticated-Sexy cocktail experience. Chopped peanuts add texture and curiosity to the combo for an enhanced buttery euphoria.

Peanut-Tration

Chia Seeds, Vanilla, Maple Syrup & Coconut Milk, topped with Raspberry Purée, Chesapeake Gold Farms Vanilla Yogurt, Diced Peaches, Toasted Coconut & Sunflower Seeds

Charm City Chia Pudding

Chia seeds soaked in coconut milk, topped with fresh fruit.

Coconut Chia Pudding

In a medium saucepan, combine the heavy cream and Irish cream liqueur. Heat over medium heat until it just begins to simmer, stirring occasionally to prevent scorching. Remove from heat.

Heat the Cream and Irish Cream

In a large mixing bowl, whisk together the egg yolks, granulated sugar, and vanilla extract until the mixture is smooth and slightly pale.

Whisk the Egg Yolks

Slowly pour the hot cream mixture into the egg yolk mixture, whisking continuously to temper the yolks and prevent them from scrambling.

Combine Mixtures

Pour the custard mixture through a fine-mesh sieve into a clean bowl to remove any cooked egg bits. This will ensure a smooth custard.

Strain the Mixture

Preheat the Oven

Place six ramekins in a baking dish. Pour the custard mixture evenly into each ramekin, filling them about three-quarters full.

Prepare Ramekins

Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins. This water bath will help the custard cook evenly.

Create a Water Bath

Bake in the preheated oven for 30-35 minutes or until the edges are set but the centers remain jiggly.

Bake

Remove the ramekins from the water bath and let them cool at room temperature. Once cooled, cover them with plastic wrap and refrigerate for at least 4 hours or overnight.

Cool and Refrigerate

Once the custards are chilled, remove them from the refrigerator. Sprinkle about 1 tablespoon of granulated sugar evenly over the top of each custard.

Prepare for Caramelizing

Using a kitchen torch, carefully caramelize the sugar until it is melted and turns golden brown. If you do not have a kitchen torch, place the ramekins under a broiler for 1-2 minutes, watching closely to prevent burning.

Caramelize the Sugar

Allow the caramelized sugar to cool for a few minutes before serving, as it will harden into a crisp shell.

Let Cool

heavy cream

Irish cream liqueur

granulated sugar

vanilla extract

egg yolks