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Peanut butter and jam creme brulee recipe

Peanut butter and jam creme brulee recipe

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  • Recipes
  • Dish type
  • Dessert
  • Creme brulee

This is basically a peanut flavoured cream thickened with egg yolks and then set into a ramekin on top of some jam. The result is excellent.

East Lothian, Scotland, UK

3 people made this

IngredientsMakes: 6

  • 300g strawberry jam
  • small handful salted peanuts
  • 200ml double cream
  • 200ml milk
  • 120g smooth peanut butter
  • 5 large egg yolks
  • 50g caster sugar

MethodPrep:5min ›Cook:15min ›Extra time:3hr › Ready in:3hr20min

  1. Heat the jam in a saucepan 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.
  2. Put the double cream, milk and peanut butter into a saucepan and bring to the boil, stirring with a whisk to incorporate the peanut butter. Set aside. Place egg yolks and caster sugar in a metal bowl, and whisk over a pan of simmering water until it forms ribbons when lifted up. Pour the peanut butter cream onto the egg mix, continuing to whisk. Heat the mixture back on the pan of simmering water, stirring constantly to prevent it sticking. Thicken again until it makes thick ribbons when you lift the whisk up. Pour the mixture into the ramekins. It should be thick enough that it only just levels out. Place in the fridge for several hours to set.
  3. When fully chilled, sprinkle a thin layer of sugar over and caramelise with a blow torch. Quickly sprinkle some toasted peanuts over before the sugar has cooled, so they set into the caramel.

See it on my blog

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Recipe Summary

  • 2 1/4 cups all-purpose flour (spooned and leveled)
  • 1 cup sugar
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1/2 teaspoon fine salt
  • 1 large egg, lightly beaten
  • 1 teaspoon pure vanilla extract
  • 1 jar (12 ounces) grape jelly
  • 3/4 cup chopped roasted salted peanuts
  • 1/2 cup peanut butter chips

Preheat oven to 375 degrees. Brush a 9-inch square baking pan with butter and line with parchment paper, leaving a 2-inch overhang on two sides. Butter parchment.

In a large bowl, whisk together flour, sugar, and salt. With a pastry cutter or your hands, work in butter until mixture resembles coarse meal with a few pea-size pieces of butter remaining. Add egg and vanilla extract stir until dough just comes together. Set aside 1 cup dough and firmly press remaining dough into pan in an even layer. Using a small offset spatula, spread grape jelly over top.

Combine reserved dough, peanuts, and peanut butter chips crumble over jam layer. Bake until topping is deep golden brown, 45 to 50 minutes. Let cool completely in pan on a wire rack. Run a sharp knife around edges, then, using parchment, lift cake from pan and cut into 12 squares.


Place peanut butter in a saucepan and set to low heat. Whisk as it melts. Once liquified, stir in the heavy cream and vanilla. Turn up the heat to medium-high and heat the cream until warm to the touch. Meanwhile, whisk together egg yolks and sugar in a large bowl. Slowly drizzle about a 1/4 of the cream into the egg mixture while whisking continuously to prevent the eggs from cooking. Then slowly pour in the remaining cream while whisking constantly until combined. Strain the custard through a fine mesh sieve to remove any bubbles and bits of cooked egg. Stir in 2 tablespoons of lime juice.

If You Love Fluffernutters, These Recipes Are for You

There’s more to peanut butter and marshmallow than just sandwiches.

Related To:

Food Network Kitchen’s No-Bake Fluffernutter Pie.

If you ask us, there’s a lot to love about a fluffernutter sandwich. Salty peanut butter and sweet marshmallow fluff are the perfect pair — and the classic childhood combo never fails to bring a smile to our faces. Sandwiches aside, there are lots of other delicious treats you can make with peanut butter and marshmallow, from upgraded s’mores to mile-high pies. Enjoy some of our favorite fluffernutter-style treats, below.

Headed to a picnic or barbecue? Bring this crowd-pleasing pie with you! To make it, whip up a simple crust of melted butter, rice cereal and pretzels, then fill it with a delicious mixture of marshmallow creme, cream cheese and peanut butter. A dollop of marshmallow creme and a melted peanut butter drizzle add a winning finishing touch — and guarantee there won’t be any leftovers.

Molly Yeh's Peanut Butter Krispy Rice Squares

A few spoonfuls of peanut butter turn classic marshmallow cereal treats into a sweet-and-salty dream. Molly incorporates crushed graham crackers and chocolate chips, then tops the treats with rainbow sprinkles for a fun pop of color.

You don’t need a campfire to make great s’mores. Gooey toasted marshmallows rest atop a layer of peanut-filled cookies, which are the perfect party treat. Pro tip? To avoid having the marshmallows stick to the knife when you cut and serve the magic bars, dip the knife in hot water between each slice.

The brownie crust of this pie is delicious on its own, but the real magic is in the peanut butter-marshmallow filling. Combine peanut butter with marshmallow creme, cream cheese and heavy cream, then add a dollop of whipped cream for serving.


Chef Name: Ree DrummondFull Recipe Name: Chocolate Dipped Peanut Butter S'moresTalent Recipe: Ree Drummond’s, Chocolate Dipped Peanut Butter S'mores, as seen on The Pioneer WomanFNK Recipe: Project:, Back to School/Sandwich Central/Dinner and a Movie/SidesShow Name: The Pioneer WomanFood Network / Cooking Channel: Food Network,Chef Name: Ree Drummond Full Recipe Name: Chocolate Dipped Peanut Butter S'mores Talent Recipe: Ree Drummond’s, Chocolate Dipped Peanut Butter S'mores, as seen on The Pioneer Woman FNK Recipe: Project:, Back to School/Sandwich Central/Dinner and a Movie/Sides Show Name: The Pioneer Woman Food Network / Cooking Channel: Food Network

Photo by: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved

Renee Comet, 2013, Television Food Network, G.P. All Rights Reserved

Trust us — you’ve never had s’mores this decadent before. Ree slathers graham crackers with peanut butter and hazelnut spread, then uses each cracker to sandwich a toasted marshmallow. Then, she dips each s’more in melted chocolate and adds crushed pretzels, nuts, sprinkles or chocolate chips. When it comes to toppings, the sky is the limit — feel free to use peanut butter chips for an extra nutty treat!

Easy peanut butter pasta

For more delicious vegan recipe ideas, check out my other videos on my youtube channel and subscribe here:

This has become a staple dish for me when I have little time but still long for a high-protein and yummy dish I can whip up in no time.

If you would like to mix up this recipe you can also try it with rice instead of pasta.

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INGREDIENTS (2 portions):

  • 2 heaped tbsp peanut butter
  • 1 1/2 tbsp unsweetened soy sauce
  • 1 tsp garlic
  • Cracked black pepper to taste

Make cooking easier with my ingredient converter: Click to open

Cook your pasta of choice according to package instructions.

Finely chop up 1/2 onion, 200g brown mushrooms and finely mince a handful of sun-dried tomatoes in oil. Then add all to a pan and fry until the onion softens and the mushrooms are fully cooked. I found there was no need to add further oil as the sun-dried tomatoes were oily enough.

Finally add 2 heaped unsweetened tbsp peanut butter, 1 1/2 tbsp unsweetened soy sauce (or to taste), 1 tsp of garlic and cracked pepper to taste. If the sauce gets a bit too dry you can always add a little bit of water to it as well (that wasn't necessary in my case because the mushrooms released quite a lot of water).

Stir with a wooden spoon and then mix in the cooked pasta. Serve with a refreshing mixed salad on the side. Enjoy!

And if you like delicious and easy vegan weekday dishes then also try my quinoa bake - perfect for the whole family or for meal planning.

Red Currant Crème Brûlée

In the few days I had at home last weekend I managed to catch the very beginning of red currant season. Red currants are still fairly uncommon in the US. Astringent and seedy, I can see why they don’t fit in with the sugar-sweet raspberries and mellow blueberries we favor, but I’d like to make a case for them. Firstly, they’re beautiful – translucent globes that shine with red juice. They freeze well – and when frozen they make the most satisfying marble sound as you drop them into a glass bowl. They also add an acidic complexity to otherwise saccharine fruit desserts.

I was worried the currants might be overripe by the time I returned from my trip to Asia. I wanted to make sure I could use at least a few in a new recipe, so I picked the reddest of the bunch. With them (and some frozen ones leftover from last year), I made a Red Currant Crème Brûlée, inspired in equal parts by dinner at ForettaBarinn last week in Iceland, where I had a delicious rhubarb crème brûlée, and by Nigel Slater’s beautiful cookbook, Ripe. Trevor has promised to watch over the rest of the berries and optimize their harvest so that I can enjoy as many as possible when I get back home.

Sometimes when people ask me what my favorite food is, I tell them that it’s cream. This is only partially a joke. Accordingly, crème brûlée is one of my all-time favorite desserts, and it can be very difficult for me to not order it. Luckily (dangerously?) it’s very easy to make at home – just a simple custard of egg, cream, and sugar, gently baked in a bain marie.

This particular crème brûlée – with a layer of homemade red currant jam on the bottom – was exceptional. The sweet, silky smooth custard just barely punctuated by bursts of tart red currant jelly, the crackling burnt sugar crust – it’s more than the sum of its parts, for sure. I only wish I hadn’t inadvertently calculated the nutrition facts when pouring all two cups of lovely cream into the bowl. If I hadn’t known, I would have eaten more.

I didn’t remove the seeds from my homemade red currant jam because I don’t mind them. But if you want a really smooth jam, strain the jelly through a fine mesh strainer after simmering. You can also use store-bought red currant jelly if you don’t have any of your own fresh currants around.

Like what you just read? Subscribe to Katie at the Kitchen Door in the box on the right, on Feedly or Bloglovin‘, or follow along on Facebook, Twitter, Pinterest, and Instagram. Thanks for reading!

Layered Chocolate and Peanut Butter Cups

Look at these Chocolate Peanut Butter Cups, don’t they look pretty? I first saw these cuties posted by Joanne of Fifteen Spatulas on her blog and was so smitten by the easy and simple recipe. So I’ve made a some changes on the chocolate with some whipping cream and butter as I prefer a softer bite to the chocolate. These cups are very indulgent are for sure worth making.

  • 300g (10.6 ounces) valrhorna chocolate 66%, chopped (or use semi sweet chocolate)
  • 80g (2.8 ounces) dairy whipping cream (cooking cream)
  • 20g (0.7 ounces) butter
  • 100g (3.5 ounces) creamy peanut butter jam
  • 15g (0.5 ounces) butter
  • ¼ cup icing sugar, sifted
  1. Line a mini size 12 cup muffin tin with paper cupcake liners.
  2. Melt chocolate pieces and butter under double boiler. Add in whipping cream and stir till smooth.
  3. Drop a teaspoon of melted chocolate into muffin tin. Then drop the pan repeatedly on the table top to flatten the chocolate and release air bubbles. Please the pan in the freezer for about 10 minutes.
  4. In the meantime, whip the peanut butter, butter and icing sugar together with a electric hand mixer until light. Place small teaspoon of peanut butter into each cup, then drop the pan repeatedly on the table top again, so the peanut butter layer is flattened out. Place in the freezer for 15 minutes.
  5. Then fill up the top with the remaining melted chocolate, about 1 teaspoon. Better to drop the pan on the table top a few times to flatten out after each filling of melted chocolate, because the top layer of the chocolate will harden quickly as the whole pan just chill in the freezer.
  6. Then place the peanut butter cups back to the refrigerator for at least 1-2 hours before serving.

Ann Low is the author of Anncoo Journal, and loves to bake and cook for both family and friends. She acquired a strong passion for culinary skills from a very young age by watching her grandmother prepare delicious meals for the family. Ann believes that baking is an art and she wants to share her baking and cooking experiences with everyone in the world.

The Dessert to Make With the Cheese That Tastes Like Fudge

Gjetost—pronounced YAY-toost—looks less like cheese than caramel fudge. The dairy pride of Norway is coffee-brown and comes in a rectlinear block with a seal imprinted in its surface. So Amy Thielen, Saveur contributor and cookbook author, decided to treat it like dessert with this: a crème brûlée with a fancy name—Gjetost Burnt Cream—but that tastes as American as a peanut butter and jelly sandwich.

The cheese is grated into slivers, then whisked into a pan of hot cream, milk, brown sugar, and butter. A few spoonfuls of fruit compote go in the bottom of a ramekin, then the gjetoost cream, then a sprinkling of sugar that gets brûléed until hard and crackly. Nutty, caramelized, and with a surprise of jam at the bottom, the dessert is like an after-school pudding cup crossed with a peanut butter and jelly—the perfect fudgy snack you’ll want to make, well, all the time.

Peanut Butter & Jelly Victoria Sponge | Nigella’s Victoria Sponge Cake Recipe

The classic Victoria Sponge has been on my to-do list for a while, and I don’t know how many times I have thumbed through the recipe in my copy of How To Be A Domestic Goddess. I made a practice cake last month just to test it out, and it was quite nice.

Last week I was on a cake making spree. I used a lemon I found at the local market to make a quick lemon & vanilla loaf. I made a chocolate and olive oil cake. And then I set my sights on the Victoria Sponge again.

The sponge is usually sandwiched with cream & fruit jam, or with cream and fresh berries (as pictured in Nigella’s book.)

I tried whipping cream to soft peaks, but soon realized that it was not going to work with humble Amul cream. (If any of you have managed with Amul cream- any tips? I did keep everything chilled.)

After wasting two little small cartons of fresh cream and much sugar, I gave up.

And then it struck me: why not ditch the cream for peanut butter? Especially since I had not just any old peanut butter, but Dark Chocolate Dreams from The Peanut Butter & Co?

image courtesy |

This PB is just amazing. A little more on the expensive side since it’s imported, but totally worth it if you enjoy and appreciate peanut butter like me. (I bought it on they have great products, wonderful service and deliver a large selection of their goods across India.) It tastes like a Reese’s Peanut Butter cup, in spreadable form. Delicious. And it’s not cloying.

So this may be a bastardized (pardon my French) version of the classic British cake, but a little American peanut butter love does no harm to this soft and crumbly sponge.

And I am going to be cliched and douchey and say that it transported me back to childhood. Technically, it shouldn’t since peanut butter has been a steady part of my adulthood, but cake always brings out a little child in all of us.

PB&J VICTORIA SPONGE (From How To Be A Domestic Goddess.)

No-Bake Oaty Peanut Butter Squares

Originally posted 28/04/2015

These No-Bake Oaty Peanut Butter Squares are my favourite things to make when I fancy some homemade treats but can’t be bothered to switch on the oven and create lots of washing up, or when I want something yummy that’s not as heavy as cake.

They really couldn’t be easier to whip up and the salty crunchiness of the peanut butter goes amazingly well with the sweet honey and chocolate chips.

Although I wouldn’t call these creations ‘healthy’, they’re certainly a bit less sinful than a doorstop of frosted cake or a big gooey chocolate cookie. Having said that, they’re so ridiculously moreish that I find myself unable to stop at just one and could happily devour an entire batch in one sitting – and that definitely doesn’t constitute a guilt-free snack!

These squares are dairy-free (if you use ‘proper’ dark chocolate with a high cocoa content that doesn’t contain milk – check the label), and can be made vegan by using vegan-friendly chocolate and substituting the honey for maple syrup.

Watch the video: Erdnussbutter Selber Machen ULTIMATIVES REZEPT: Wie gesunde Erdnussmus Creme selbst Herstellen??? (May 2022).