About this recipe:This is basically a peanut flavoured cream thickened with egg yolks and then set into a ramekin on top of some jam. Tony, one of the Wedgwood chefs, suggested sprinkling on some toasted crushed peanuts at the end to create extra crunch, which I thought was a great idea. The result is excellent.
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Method Prep:5min › Cook:15min › Extra time:3hr › Ready in:3hr20min
Heat the jam in a saucepan until it melts. Strain through a fine sieve, then pour into the bottom of 6 or 7 ramekins, depending on their size. Place in the fridge to set. Crush the peanuts into small crumbs and toast in a frying pan until golden. Set aside.
Put the double cream, milk and peanut butter into a saucepan and bring to the boil, stirring with a whisk to incorporate the peanut butter. Set aside. Place egg yolks and caster sugar in a metal bowl, and whisk over a pan of simmering water until it forms ribbons when lifted up. Pour the peanut butter cream onto the egg mix, continuing to whisk. Heat the mixture back on the pan of simmering water, stirring constantly to prevent it sticking. Thicken again until it makes thick ribbons when you lift the whisk up. Pour the mixture into the ramekins. It should be thick enough that it only just levels out. Place in the fridge for several hours to set.
When fully chilled, sprinkle a thin layer of sugar over and caramelise with a blow torch. Quickly sprinkle some toasted peanuts over before the sugar has cooled, so they set into the caramel.