There’s something about the flavour and texture of peanut butter that makes it quite uncompromising; for some, the heavy richness is too much on its own, and is only palatable when paired with something sweet. Peanut butter and jam is a classic, much loved combination, and for good reason. The sweet, slightly tart flavour of jam is a perfect antidote to the richness of the peanut butter. This dessert is the logical conversion of that flavour combination into crème brûlée form: pre-fill the ramekins with some molten jam, then fill with peanut caramel custard. Heavenly.
- 200 g raspberry jam, or any other jam
- 200 ml double cream
- 1 handful salted peanuts
- 200 ml whole milk
- 180 g peanut caramel
- 20 g caster sugar
- 5 large egg yolks
- 3 tbsp demerera sugar
Heat the jam until it melts. Strain through a fine sieve then pour into the bottom of 6 or 7 ramekins, depending on their size. Place in the fridge to set. Crush the peanuts into small crumbs and toast in a frying pan until golden. Set aside. Put the cream, milk and peanut caramel into a saucepan and bring to the boil, stirring with a whisk to incorporate. Set aside.
Place the egg yolks and caster sugar in a metal bowl, and whisk to combine. Pour the hot peanut caramel mixture onto the eggs whilst whisking vigorously. Once thoroughly combined, pour back into the pan you heated the peanut caramel mixture in, and place over a low heat. Cook gently until it's like a thick custard, stirring continuously with a spatula to prevent it sticking. Be careful not to overheat it as you will end up with a scrambled egg texture. Once thickened, equally divide it into the ramekins. When you pour the mixture in, it should be thick enough that it only just levels out. Place in the fridge for at least 3 hours to set.
When fully chilled, sprinkle a thin layer of demerara sugar over and caramelise with a blowtorch. Quickly sprinkle some toasted peanuts over before the sugar has cooled, so they set into the caramel, then serve.