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.