Geoffrey turns a traditional lunchbox staple into a rich and velvety dessert with peanut butter, jam and strawberries!
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PB&J Crème Brûlée
DISH THANKS TO GEOFFREY ZAKARIAN
Level: Intermediate
Overall: 6 hr 15 minutes (includes cooling and chilling times).
Active: 30 minutes.
Yield: 6 servings.

Ingredients.

1/4 cup strawberry jam.
12 strawberries, hulled and very thinly sliced.
3 cups whipping cream.
3 tablespoons peanut butter.
1/2 teaspoon kosher salt.
2/3 cup granulated sugar.
1/2 vanilla bean, split and scraped.
4 large egg yolks.
1/2 cup turbinado sugar.

Instructions.

Unique equipment: 6 round or oval 6-ounce crème brûlée ramekins; a brûlée or kitchen blowtorch.

Preheat the oven to 300 degrees F.

Spread 2 teaspoons of the strawberry jam in the bottom of each of 6 round or oval 6-ounce crème brûlée ramekins. Arrange the strawberries, somewhat shingled, in a layer on top of the jam. Place the ramekins in a large roasting pan or rimmed sheet tray.

Bring the cream, peanut butter, salt and 1/3 cup of the granulated sugar to a simmer in a saucepan, stirring often. Include the scraped vanilla bean and stir to integrate. Place the yolks and remaining 1/3 cup granulated sugar in a medium bowl and whisk to integrate. Temper the yolks with about 1/4 cup of the warm cream mixture and blend to combine, then include the warm egg mix to the saucepan to totally temper.

Utilizing a ladle, divide the cream mixture amongst the ramekins, filling each about three-quarters complete. Place the roasting pan in the oven and include enough warm water to come halfway up the sides of the ramekins. Bake until the centers are set, about 45 minutes.

Thoroughly transfer the ramekins to a sheet tray and let cool completely at space temperature level. Cover and refrigerate till completely chilled, at least 4 hours and up to overnight.

When all set to serve, spray the tops with simply enough of the turbinado sugar to cover in a thin, even layer. Shake off any excess. Torch the sugar with a brûlée or kitchen area blowtorch until melted and lightly caramelized. Thoroughly move to plates and serve.

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Geoffrey Zakarian's PB&J Crème Brûlée|The Cooking area|Food Network.
youtube.com/watch?v=Lkbn3h2vfvg.