Friday, February 20, 2015

Crockpot Peanut Butter Creme Brulee


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I have for you another great Crockpot dessert....Peanut Butter Creme Brulee. If you like peanut butter you are going to LOVE this dessert.

Making desserts in the crockpot could not be any easier.  Mix everything together, pour in dishes and place in crock pot for 3 hours and it is done.  The best part is there is no cooking this on the stove.

The recipe made 4 ramekins.  My crockpot would only hold 2 ramekins across the bottom.  I put on my thinking cap to come up with a way to add a shelf to my crockpot so that I could put 2 layers or 4 ramekins in at the same time.  While walking around the store thinking about it, I found a throw away tin baking pan that would fit inside my crockpot.  So to make it work, I put 2 ramekins on the bottom and then added some water to make a water bath for them to cook in next I put the pan on top of the bottom ramekins and added the next 2 ramekins and more water inside the tin pan.

It worked perfectly.  The Creme Brulee had a wonderfully rich peanut butter flavor with a smooth texture.  I will definitely be making this recipe again.

Crockpot Peanut Butter Creme Brulee

1/4 Cup smooth peanut butter
2/3 Cup sugar
2 Cups heavy cream
1 teaspoon vanilla
6 egg yolks
2 Tablespoon sugar (for topping)

Cream together peanut butter and 2/3 C sugar until smooth.  Add Vanilla and egg yolks mixing well. With the mixer on low, slowly add the heavy cream until all is well combined.

Divide the creme brulee mixture evenly between your ramekins.  Place ramekins in crockpot adding water to form a water bath about half way up the sides of the ramekin.  If you need extra room add a dish or throw away tin pan on top of the bottom ramekins to hold the remaining ramekins again adding water to the dish about half way up the sides of the ramekins.

Place 3 paper towels between the crockpot and the crockpot lid.  This will keep the condensation from dripping down onto the top ramekins.  Bake in your crock pot for 3 hours on high and filling is at least 185 degrees.

After done baking put the ramekins on a cookie sheet or pan and place in the refrigerator for 3 hours or overnight.

To make the crunchy crust on top of the creme brulee, sprinkle 1/2 T sugar on top of each ramekin. Then use a kitchen torch (or like I did, I used Bill's torch from the garage) to melt and brown the sugar on top of each ramekin.