Chocolate Peanut Butter Crème Brulée

Preheat oven to 325°F (160°C). Fill a kettle with water and bring to a boil. In a medium bowl, in microwave or double boiler, melt chocolate. Then whisk in peanut butter. Set aside.

In a medium pot, heat cream just until small bubbles form around edges. Meanwhile in a medium bowl, whisk egg with yolks and sugar until well blended. Gradually whisk about ½ the hot cream into egg mixture until blended. Remove pot from heat, then whisk cream and egg mixture back into hot cream in pot. Stir melted chocolate and peanut butter mixture into cream until well combined and no cream colour remains. Pour into a large measuring cup for easier pouring into ramekins.

Place 6 1-cup (250-mL) ovenproof ramekins into a 9x13-inch (3-L) baking dish. Pour cream mixture into dishes. Slowly pour boiling water around custard-filled ramekins, so that it comes halfway up the sides.

Bake 35 to 40 minutes, just until barely set; tops will jiggle slightly. Remove ramekins from water and refrigerate uncovered to cool completely, at least 4 hours.

Brulée
Up to 3 hours before serving, set oven rack as close to broiler as possible, making sure ramekins fit underneath. Stir sugars together, removing any lumps. In a single layer, sprinkle sugar over custards. Set ramekins on a baking sheet. Broil until sugar is melted and bubbling, 2 to 5 minutes depending on your broiler (watch carefully). Sugar will harden when cool, about 1 minute.