• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Restless Chipotle

  • About
  • Recipes
  • My Recipes
  • Meal Plans
  • Start Here!
  • Videos
  • Blog
  • Shop
  • Recipe Box
menu icon
go to homepage
  • About
  • Recipes
  • My Recipes
  • Meal Plans
  • Start Here!
  • Videos
  • Blog
  • Shop
  • Recipe Box
subscribe
search icon
Homepage link
  • About
  • Recipes
  • My Recipes
  • Meal Plans
  • Start Here!
  • Videos
  • Blog
  • Shop
  • Recipe Box
×

Home » Recipes » Desserts Recipes

Peanut Butter Pots de Creme

Published: Oct 3, 2011 Last Updated: Jun 1, 2023 by Marye 938 words. | About 5 minutes to read this article.

Jump to Recipe Pin Recipe
6 hours hrs 55 minutes mins
Smooth and silky pots de creme with rich peanut butter flavor and a slight crunch from the brulee top. You can make them a day or so ahead of time.
A collage of peanut butter custard images with text overlay for Pinterest.

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.

Peanut butter pots de creme on a white plate.
Jump to:
  • ❤️ Why you'll love it
  • 🥫 Storage
  • 💭 Things to know
  • 👩‍🍳 FAQs
  • 📚 Related recipes
  • 📞 The last word
  • Peanut Butter Pots de Creme
  • 💬 Comments

❤️ 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.

Closeup of the peanut butter custard.

🥫 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.

Collage of images showing how to store the custard.

💭 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.
Closeup of the custard on a spoon.

👩‍🍳 FAQs

Where does the name pots de creme come from?

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.

What's the difference between pots de creme and custard?

Basically just the name. We could easily call this dessert peanut butter custard and it would be exactly the same thing.

📚 Related recipes

  • Closeup of cheesecake.
    Reeses Peanut Butter Cheesecake
  • Broken cookie showing the gooey caramel insides.
    Peanut Butter Rolo Cookies
  • Closeup of finished pretzel bites cut in half to show the creamy interior. Feature image.
    Peanut Butter Pretzel Bites
  • Peanut Butter Kiss Cookies on white tissue paper.
    Peanut Butter Blossom Cookies Recipe

📞 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! ⭐️⭐️⭐️⭐️⭐️

A small jar of peanut butter pots de cream on a plate.
5 from 1 vote

Peanut Butter Pots de Creme

Print Pin Recipe Save Go to Collections
Prevent your screen from going dark
Smooth and silky pots de creme with rich peanut butter flavor and a slight crunch from the brulee top. You can make them a day or so ahead of time.
Course Desserts
Cuisine American - Southern
Prep Time: 15 minutes minutes
Cook Time: 40 minutes minutes
Chill: 6 hours hours
Total Time: 6 hours hours 55 minutes minutes
Servings:8 servings
Calories:447
Author:Marye Audet-White
As an Amazon Associate I earn from qualifying purchases.

Equipment Needed

  • Bain Marie
  • Stand mixer

Ingredients

  • 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

I earn a commission from Instacart from qualifying purchases.

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

Storage:
Cover and refrigerate for up to 3 days. Do not Freeze.
Tips:
  • 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

Calories: 447kcal | Carbohydrates: 32g | Protein: 8g | Fat: 33g | Saturated Fat: 17g | Cholesterol: 280mg | Sodium: 98mg | Potassium: 193mg | Fiber: 1g | Sugar: 29g | Vitamin A: 1184IU | Vitamin C: 1mg | Calcium: 112mg | Iron: 1mg

Sign up for the emails and never miss another recipe!!

    We'll never share your email or send you spam. Pinkie swear.

    First published October 3, 2011. Last updated May 10, 2023 for editorial improvements.

    More Southern Dessert Recipes

    • A collage of dessert images.
      56 Easy Potluck Desserts to Feed a Crowd (2023)
    • Close up of grilled pineapple showing grill marks.
      Brazilian Grilled Pineapple with Sugar and Cinnamon
    • Closeup of a fluffy, creamy pineapple dessert in a glass bowl.
      Best Pineapple Fluff Recipe
    • Red velvet hot fudge sauce being spooned over ice cream.
      Homemade Hot Fudge Sauce: Red Velvet
    • Facebook
    • Twitter

    About Marye

    With a 40 year focus on the importance of family and a passion for southern comfort food, Marye Audet-White is an expert in melding the two together effortlessly. Marye's a NY Times Bestselling author with 10 cookbooks under her belt and her recipes have been featured in Good Housekeeping, Country Living, Today, House Beautiful, Texas Living, Food & Wine, and many more.

    Reader Interactions

    Comments

    1. Linette

      October 03, 2011 at 7:15 pm

      Love the mason jar idea!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Love it? Give it 5 stars!




    Primary Sidebar

    Marye Audet-White, founder of Restless Chipotle Media

    Hey Y'all, I'm Marye.

    NY Times bestselling author. 10 cookbooks. Mom of 8 kids. Homeschooling mom for 22 years. Addicted to Hallmark Christmas Movies.

    More about me →

    Father's Day

    • Closeup of a finished hamburger in a bun.
      Retro Lipton Onion Soup Burger (Vintage Recipe)
    • Overhead view of a skillet of baked beans with a spoon in it.
      Dr Pepper Baked Beans
    • A collage of side dishes that go with hamburgers.
      What to Serve with Hamburgers
    • Close up of chicken breast that's been grilled.
      Awesome Grilled BBQ Chicken Breast Wrapped in Bacon
    • Closeup of a bright red cocktail in a clear glass.
      Alabama Slammer Cocktail
    • Closeup of blackberry cobbler with a spoon in it.
      Old Fashioned Southern Blackberry Cobbler Recipe

    👑 Reader Favorites

    • Square overhead of chicken for feature image.
      Crockpot Angel Chicken
    • Close up of the sauce showing the creamy texture.
      Copycat Red Robin Campfire Sauce Recipe
    • Wooden spatula removing fried potatoes out of iron skillet.
      How to Make Crispy Fried Potatoes
    • Blue cocktail with a red and white straw.
      Sex in the Driveway: Bright Blue Cocktail

    Footer

    ^ back to top

    About

    • About Marye Audet-White
    • Privacy Policy
    • Terms & Conditions
    • Accessibility Policy
    MaryeAudet Whiteandherchildren Dec

    Featured in:

    Companies that Marye Audet-White and Restless Chipotle have been affiliated with.

    Contact Marye

    • Contact

    My new blog for bread bakers:

    Love baking bread? Click here to check out my new blog!

    Logo for breadcrumbs in the butter blog.
    Check out my new blog!

    Copyright ©2006 - 2023 Restless Chipotle Media, LLC