Peanut Butter Pot De Crème With Red Wine Syrup
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Prep Time
5m
Cook Time
1h
Total Time
1h 5m
This Peanut Butter Pot De Crème with Red Wine Syrup is a rich and decadent dessert that combines the creamy goodness of peanut butter custard with a sweet and tangy red wine syrup. The flavors and textures come together to create a truly indulgent treat that will satisfy any sweet tooth.
Ingredients
Servings:
6 servings
Scale:
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0.25
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0.5
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6
For The Peanut Custard
For The Red Wine Syrup
Steps
1
Preheat oven to 300°F (150°C) and prepare water bath: set a large pot of water on the stove to boil. When it comes to a boil, shut off heat and let it sit until needed. Arrange six 6-ounce ramekins in a 9- by 13-inch baking dish with tall sides. Have a large piece of aluminum foil standing by.
2
Make the Peanut Butter Custard: In a medium pot, combine milk, cream, peanut butter, and chocolate. Turn heat to medium and whisk periodically until hot and both peanut butter and chocolate have completely melted into the dairy.
3
Meanwhile, combine egg yolks, sugar, honey, and salt in a large bowl, whisking to combine. When peanut butter mixture begins to steam and perhaps bubble, whisk a ladleful into the eggs. Temper in another two ladles of hot milk, whisking all the while.
4
Whisk warm egg mixture into pot of milk and cream. Turn heat to medium-low and cook, using a flexible heat-resistant spatula to stir constantly, until mixture registers 140°F (60°C) on a digital thermometer. Strain through a fine-mesh strainer suspended over a medium bowl.
5
Portion mixture evenly between ramekins (about 5 ounces each) then place them in pan. Fill pan about 3/4 full with prepared hot water. Cover whole thing over with foil and very carefully transfer to preheated oven.
6
Bake for 30 to 45 minutes, or until custards have a gentle set. If they appear liquid when jiggled, continue baking; see Notes. The custards will have a slight, Jello-like wiggle when they've cooked enough, and a skin that will not stick to your finger when lightly touched. Once baked, let custards cool to room temperature. Wrap in plastic and chill in refrigerator for 4 hours before serving.
7
Make the Red Wine Syrup: In a small sauce pot, bring red wine to a simmer on medium heat. Turn heat to medium-low and continue to simmer gently until red wine has reduced by half, about 10 minutes. Then add sugar and salt and simmer another 5 minutes, stirring occasionally with a rubber spatula, until sugar has fully dissolved. Cool syrup to room temperature and refrigerate until ready to serve.
8
Serve custards with syrup and shortbread cookies , if you like.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
-
Calories643kcal
-
Fat44g
-
Saturated Fat20g
-
Carbohydrates46g
-
Fiber1g
-
Sugar40g
-
Protein15g
-
Cholesterol263mg
-
Sodium269mg
Percent Daily Values are based on a 2,000 calorie diet.