Tuesday, February 14, 2012

Happy Valentine's Day!!!

Valentine's day was always one of those days to me that was very silly, until 3 years ago when I had my first "real" Valentine.  It was short lived, until my special love became a accountant, and busy season doesn't let up for love.

So while he is working, I will be out with my girl friends, but we will be home together to enjoy dessert.  This year I decided to make a favorite, Mesa Grill's Chocolate-Peanut Butter Creme Brule!  Thank god for chocolate, peanut butter, and Bobby Flay!

Here is the recipe! You will love it!  I did half the recipe, because if I make 4 servings I will eat 3 of the 4.  In honor of Valentines day, I wanted to use heart shaped ramekins like these.  I was too late and had to get creative, so I took heavy duty foil, heart shaped cookie cutter and created my own.  I think they came out pretty good.

We enjoyed our Creme Brule with a nice glass of Trader Joe's 2009 Late Harvest Moscato from Paso Robles.  Delicious combination! 

Milk Chocolate-Peanut Butter Creme Brule
Serves 4
From Bobby Flay's Mesa Grill Cookbook Buy it here for Nook

3 cups heavy cream
1/2 cup whole milk
1/2 cup peanuts, toasted
1/2 cup granulated sugar
3 1/2 ounces milk chocolate, finely chopped
1/4 cup smooth peanut butter
7 large egg yolks
1/4 teaspoon kosher salt
1/2 cup tubinado sugar or other raw sugar

1. Bring the heavy cream and milk to a simmer in a medium saucepan over medium heat, remove from the stove, and stir in the peanuts.  Let sit, covered, for at least and hour in the refrigerator and up to 24 hours.  Strain the mixture, wipe out the pan, and return to the pan.

2. Preheat the oven to 350 degrees F.

3. Place the mixture back on the stove, add 1/4 cup of granulated sugar, and bring to a simmer, stirring until the sugar has dissolved.  Remove from the heat and whisk in the chocolate and peanut butter.  Whist together the yolks, the remaining 1/4 cup granulated sugar, and the salt in a large bowl until pale in color.  Slowly whisk in the hot chocolate mixture and continue whisking until combined.  Strain the mixture through a fine-mesh strainer into a bowl.

4. Place 4 8-ounce ramekins inside a large backing dish sing a ladle, divide the mixture evenly among the ramekins.  Pour hot water into the dish until it reaches halfway up the sides of the ramekins.  Bake until the custard is set around the edges but still jiggles in the center, 40 to 45 minutes.  The custard will continue to cook as it cools.  Let cool to room temperature then cover each ramekin with plastic wrap and the refrigerate until cold, at least 4 hours and up to 24 hours.

5. Preheat the broiler until very hot.

6. Sprinkle an even coat of tubinado sugar over each custard, place the ramekins on a baking sheet, and broil  until the sugar is melted and dark golden brown, about 2 minutes.  Remove from the oven and serve immediately.

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