Patter Fam Sauces and Pastor's Pantry Cooking School

Makes 21 – 4 oz. servings
12 egg yolks
1 cup creamy peanut butter
1 cup of sugar
2 tsp. vanilla extract
7 ½ cups heavy cream
Preheat oven to 325 degrees F.

Beat egg yolks, 1 cup of white sugar and vanilla extract in a mixing bowl until thick
and creamy.
Pour cream into a saucepan and stir over low heat until it almost comes to boil.
Remove the cream from heat immediately. Temper the egg yolks with a ladle or two
of the cream. Then add the remaining cream and the peanut butter to the egg yolk
mixture and beat until well combined.
Place cream mixture into the top pan of a double boiler. Stir over simmering water
until mixture lightly coats the back of a spoon, about 3 minutes. Remove mixture
from heat immediately and pour into a shallow heat-proof dish.
Bake in preheated oven for 45 minutes in a bain marie w/ 1” of water. Remove from
oven and cool to room temperature (about 1 hour). Refrigerate for at least 1 hour
or overnight.
After the crème brule has been refrigerated for at least one hour, top with a thin
coating of chocolate ganache and return to the refrigerator for at least one hour.

Written by Joyce Peters — February 18, 2019


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