Don't want to scroll through the page to get to the recipe? Use the table of contents to click on the section you want to go to.
Table of Contents
❤️ Why you'll love it
These are sort of a whimsical twist on a pretty elegant dessert. They are full of peanut butter flavor but not overwhelming.
The brulee top adds a nice, crunchy texture contrast and a shot of intense sweetness. I wouldn't use whipped cream on these, myself, they are rich enough.
If you don't want to brulee then finely chopped peanuts or finely chopped chocolate (or a combination) would also be nice.
🥫 Storage
I like using 4 oz mason jars for pots de creme and other single-serving desserts. They are the perfect size, they are heatproof, and they have screw-on lids for storage.
SO very convenient and they aren't expensive.
You can refrigerate peanut butter pots de creme, tightly covered, for up to 4 days. It does not freeze well at all.
💭 Things to know
Expert Tip: It's a good idea to strain the custard through a fine mesh strainer before adding to the custard cups -- this way if you have curdled any egg at all it will be strained out.
- You can make it with all heavy cream, half and half, or cream and milk. It's up to you.
- Use the leftover egg whites to make Angel food cake or a white cake.
- The baking time is not exact. I have found that these will be done anywhere from 20 to 40 minutes so check after 20 and then at 5 minute intervals.
- The middle should be shaky and slightly liquid, it will firm up on chilling. If you over cook these they will be grainy and the texture will be off.
- This bakes in a bain marie (water bath). It's very important. Learn how to make a bain marie here.
👩🍳 FAQs
The French didn't have a word for custard so they named this rich dessert after the small baking cups that were used to make it.
Basically just the name. We could easily call this dessert peanut butter custard and it would be exactly the same thing.
📚 Related recipes
📞 The last word
First of all, no matter what ANYONE says...even if they have written 47 cookbooks, have a cooking show on Food Network, or are the most popular blogger on the Internet... perfect pots de creme cannot, I repeat, CANNOT be made with whole eggs.
Not even one.
You want egg yolks, preferably fresh, golden, organic egg yolks. The whites keep it from getting silky because they are not fat and the perfect pots de creme needs A LOT of fat.
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Peanut Butter Pots de Creme
Print Pin Recipe Rate RecipeIngredients
- 2 cups heavy cream
- 1 cup milk
- ⅓ cup peanut butter
- 8 egg yolks, room temp
- 1 teaspoon vanilla
- ½ cup sugar
- ½ cup brown sugar, plus more for topping
Instructions
- Preheat oven to 325F.
- Place 8 custard cups or small mason jars (the 4 oz size) in a large pan.
- Heat the cream and the milk to just under a simmer, bubbles will form around the edge of the pot.
- Blend the peanut butter into the cream mixture with a blender, set aside.
- Beat the egg yolks at high speed while adding the sugar and brown sugar slowly.
- Beat until the yolk mixture is lemon colored and loses any graininess from the sugar.
- Add vanilla.
- Slowly add the warm cream mixture, stirring constantly on low.
- Add the custard mixture evenly to the cups.
- Fill the pan with hot water until it comes halfway up the sides of the custard cups.
- Cover the pan tightly with foil.
- Bake until set, about 30 minutes, center will remain jiggly.
- Remove from oven and allow to sit for 20 minutes.
- Remove from pan and cover the custard cups tightly (mason jars work great for this because of the screw on lids).
- Refrigerate overnight or for 6 hours.
- Just before serving sprinkle about 1 tbs brown sugar over the top of each custard and flame it until it melts and bubbles - don't let it burn.
Notes
-
- It's a good idea to strain the custard through a fine mesh strainer before adding to the custard cups -- this way if you have curdled any egg at all it will be strained out.
- You can make it with all heavy cream, half and half, or cream and milk. It's up to you.
-
- Use the leftover egg whites to make Angel food cake or a white cake.
-
- The baking time is not exact. I have found that these will be done anywhere from 20 to 40 minutes so check after 20 and then at 5 minute intervals.
-
- The middle should be shaky and slightly liquid, it will firm up on chilling. If you over cook these they will be grainy and the texture will be off.
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
Love this recipe?
Subscribe to the free membership group and never miss another recipe!
First published October 3, 2011. Last updated May 10, 2023 for editorial improvements.
Linette says
Love the mason jar idea!