I had fun recently making Peanut Butter Millionaire Shortbread, and since my girlfriend Mairi loves peanut butter I was keen to try out something else (any excuse to treat her!). I had the idea of doing a creme brulee, with jam set in the bottom of the ramekin. The result was fantastic!

Here's the recipe:

Heat about 300g of strawberry or redcurrant 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 some salted peanuts into small crumbs and toast in a frying pan until golden. Set aside.


Put 200ml of double cream, 200ml of milk and 120g of peanut butter into a saucepan and bring to the boil, stirring with a whisk to incorporate the peanut butter. Set aside. Place 5 large egg yolks and 50g of 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 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. When your 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.