Crunchy Peanut Butter Pot de Creme with Chocolate Shell - Justins

Crunchy Peanut Butter Pot de Creme with Chocolate Shell

SERVING SIZE:

PREP TIME:

COOK TIME:

TOTAL TIME:

MADE WITH:

Crunchy Classic Peanut Butter

INGREDIENTS

For the custard:

2 cups heavy cream
½ cup whole milk
⅓ cup granulated sugar
¼ tsp fine sea salt
1 tsp vanilla extract
6 large egg yolks
⅓ cup Justin’s Crunchy Peanut Butter

For the chocolate shell:

½ cup semisweet or bittersweet chocolate chips
1 tbsp coconut oil

For topping:

Chopped peanuts
Flaky sea salt

DIRECTIONS

Preheat oven to 325°F. Place 4 ramekins into a baking dish.
Make the custard base: In a medium saucepan, combine heavy cream, milk, and sugar. Warm over medium heat until just steaming, not boiling.
In a mixing bowl, whisk egg yolks, salt and vanilla extract. Slowly drizzle in the warm cream mixture while whisking (this tempers the eggs so they don’t scramble). Add the egg mixture to the custard base. Cook for an additional 3-5 minutes until the custard thickens slightly.
Stir in Justin’s Crunchy Peanut Butter until fully incorporated. It won’t be totally smooth, embrace the texture. No straining.
Pour custard into ramekins. Fill the baking dish with water halfway up the sides of the ramekins.
Bake for 20-25 minutes, until edges are set and center still jiggles. Cool to room temp, then refrigerate for at least 3 hours.
Make the chocolate shell: Melt chocolate chips and coconut oil together in a heatproof bowl (microwave in 20-second bursts or use a double boiler). Stir until smooth.
Spoon a thin layer of melted chocolate over each chilled pot de crème. Top with peanuts and flaky sea salt. Refrigerate 10–15 minutes to set. Enjoy!