Peanut butter and jelly sandwiches weren’t something that was really around much in my household growing up. I know that sounds weird, but it’s not really something we ate at home, nor was it something my mom made for us to bring as our school lunch. So until I began making food for myself, around the time I started high school, I wasn’t really used to the flavors, nor was I very interested in them.
I’m not sure exactly when or why the change happened, but sometime after graduating college is when I really started to appreciate peanut butter and jelly sandwiches and those flavors in general. Maybe it’s because it was around that time that I also started to add potato chips to my pb&j’s. I had been adding chips to my meat and veggie sandwiches for as long as I can remember, so I’m not sure why it took me so long to add them to my pb&j’s.
Anyway, I’m a huge fan of the pb&j combo these days, especially when potato chips are also involved, so I thought a Peanut Butter and Jelly Creme Brulee Topped with Crushed Potato Chips would make for a fun little dessert! The peanut butter custard is so light and smooth and the sweet, candied jelly top makes this such a fun dessert. The crunchy and salty potato chip and peanut topping really push this dessert over the edge! Plus the peanut butter custard and jelly topping are both unexpectedly easy to make and pull together.
The only part of this recipe that is a little bit delicate is the brulee-ing portion of this recipe. It’s a bit more finicky than other creme brulee recipes because you want to avoid burning the set jelly, which will burn if you try to quickly brulee the top without doing so in a few stages. This is also the reason that you should avoid using your broiler for this one and only use a handheld torch. If you don’t have a torch, it’s totally okay. You can make this recipe up until you set the jelly over each of the custard and serve once the custard and jelly have properly cooled and set. You’ll be missing out on the crackly sugar top, but it will still be super delicious and you’ll still have the crunch from the potato chips and peanuts. Enjoy! xx, Jenny
Ingredients: 1/2 cup grape jelly crushed potato chips, garnish Directions:
Peanut Butter + Jelly Crème Brûlée Topped with Crushed Potato Chips
1 cup whole milk
1 cup heavy cream
4 tablespoons plus 5 teaspoons sugar, divided
3 tablespoons smooth peanut butter
6 large egg yolks, lightly beaten
crushed dry roasted peanuts, garnish
1. Preheat oven to 300˚F.
2. Pour whole milk, cream and 4 tablespoons sugar into a medium saucepan and scald over medium heat, and until sugar dissolves, stirring occasionally.
3. Stir in peanut butter until mixture is smooth and bring back up to a scald.
4. Ladle 1 cup of the hot peanut butter milk mixture from the saucepan and pour over beaten egg yolks, while whisking, to prevent scrambling. Continue to whisk mixture until fully combined and steam has dissipated.
5. Lower heat to medium-low and whisk yolk mixture back into the saucepan with the remaining peanut butter milk mixture.
6. Cook mixture while constantly stirring, for 4 to 5 minutes or until mixture thickens enough to coat the back of a wooden spoon, and remove from heat and strain into a large measuring cup.
7. Place 5 ramekins (about 8 ounces in size) into a large baking dish, evenly spaced apart and pour about 6 ounces of custard into each ramekin.
8. Place baking dish into the oven and carefully pour boiling water into the baking dish until filled to about 1/2 way up each ramekin.
9. Bake custards for about 30 minutes or until they are mostly set and only jiggle in the center, when lightly nudged.
10. Remove baking dish from oven and remove ramekins from the water-bathed baking dish.
11. Place each ramekin onto a baking sheet and refrigerate for at least 2 hours and up to 48 hours.
12. Meanwhile, place jelly in a small saucepan and place over medium-low heat to liquefy. Whisk until mixture is smooth. Remove from heat and slightly cool (making sure the jelly is warm enough it’s still pourable).
13. Once the custards have set, top each with 1 1/2 tablespoons of the warm jelly and place back in the refrigerator for 30 minutes or until the jelly sets.
14. Top each custard with 1 teaspoon of the remaining sugar and gently brûlée with a brûlée torch. (**This must be doe with a brûlée torch and should be done in stages so the top layer of jelly, sitting under the sugar doesn’t burn but also hardens, helping create a shell).
15. Top each crème brûlée with a small amount of crushed potato chips and crushed peanuts and serve immediately.
1/2 cup grape jelly
crushed potato chips, garnish