I told you I would not leave that post there for long. Why would you want to read my boring old stats when these lovely photos were waiting to be looked at?
My husband is not a fan of custards or soufflés. He will always taste them and sometimes even eat a whole serving if they turn out really good. But he would never ask me to make one, and if a soufflé or custard of mine does not turn out that well, one taste is plenty for him. I, on the other hand love the texture of custards so much I would eat screw up after screw up. I would drink one if need be. I also think of my mother whenever I make things like this. She is a huge fan of smooth, creamy, and foamy. She and I both love whipped cream in a can. It is fun to have a sweet foamy treat whenever you pass the fridge. She can even get into the slimy. I draw the line at slimy, but an over ripe persimmon is heaven in her mouth.

I sort of got off on a little tangent there but today is my mother’s birthday and so when I was writing up this post I naturally thought of her. She is in Alaska with my sister right now, but they will be home next week. Too bad these custards do not keep that long! I will try to call you and also to text you. But if for some reason I do not reach you: HAPPY BIRTHDAY MOM, I LOVE YOU!!!

(adapted from this recipe by Ree Drummond: The Pioneer Woman)

I was in complete awe of the amount of cream and egg yolks that she used, so I, of course, used more!

Ingredients:

-1 quart heavy cream

-11 egg yolks

– ½ c. fine granulated sugar

– ½ c. creamy peanut butter (I used Jif)

–Lindt Lindor Truffles Peanut Butter Chocolate

–Ghirardelli Dark & Caramel Filled Bar

~ 6 T. Turbinado sugar

Preheat oven to 325°. Pour all heavy cream into a medium to large sauce pan. Warm over medium-low heat almost to a simmer. Do not boil. Beat egg yolks, sugar, and peanut butter together in a medium to large bowl until well combined. To temper the egg mixture take ~ 1 c. of the warm cream and pour very slowly (while constantly mixing) over the egg mixture. You want to be slow and deliberate with this step to ensure you don’t begin to accidently cook the egg yolks. After the first cup of the cream has been combined with the eggs, peanut butter, and sugar you can add the rest of the cream pouring slowly while continuing to mix on low.

Stage 8 – 12 (I used 10) custard cups in baking pans (to prepare for a water bath). Place 1 to 2 pieces of chocolate candy into each cup. I placed two pieces of the flat chocolate bar into my shallow dishes and 1 of the truffles into each of the deeper cups. Fill each of the custard cups evenly ~ ¾ full with the cream and egg mixture. Fill the outer pan with enough water to come half way up the side of the shortest cup. I do this after I place the pan in the oven, so I don’t have to try not to spill the water by carrying it across the kitchen. Bake for 30 – 40 minutes. Remove from oven and cool completely before covering each custard with plastic wrap and placing it in the fridge for at least 2 hrs.

Before serving, sprinkle turbinado sugar evenly over top of custard (~ ½ T.). Heat sugar with a torch until caramelized, forming a crisp sugary shell on top of the custard. Now take your spoon, tap through the crunchy sugar layer, and dip down into that smooth and creamy custard and EAT IT!

*Note: I cooked my custards for 40 minutes. My deeper cups turned out perfectly, while my shallow cups were over cooked. Next time I will use one or the other. 30 minutes for the shallow and 40 minutes for the deeper. I will also adjust my recipe maybe even by half. I had leftover egg and cream mixture even after filling 10 cups.

Compelling Calorie Clue: