Geoffrey Zakarian's PB&J Crème Brûlée | The Kitchen | Food Network
Geoffrey turns a classic lunchbox staple into a rich and creamy dessert with peanut butter, jam and strawberries! Watch #TheKitchen, Saturdays at 11a|10c + subscribe to #discoveryplus to stream the entire library and so much more: https://ift.tt/MFxNLoC. Get the recipe ▶ https://ift.tt/ro2q7sI Subscribe to Food Network ▶ https://ift.tt/zZFmStc Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food! Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! PB&J Crème Brûlée RECIPE COURTESY OF GEOFFREY ZAKARIAN Level: Intermediate Total: 6 hr 15 min (includes cooling and chilling times) Active: 30 min Yield: 6 servings Ingredients 1/4 cup strawberry jam 12 strawberries, hulled and very thinly sliced 3 cups heavy cream 3 tablespoons peanut butter 1/2 teaspoon kosher salt 2/3 cup granulated sugar 1/2 vanilla bean, split and scraped 4 large egg yolks 1/2 cup turbinado sugar Directions Special equipment: 6 round or oval 6-ounce crème brûlée ramekins; a brûlée or kitchen blowtorch Preheat the oven to 300 degrees F. Spread 2 teaspoons of the strawberry jam in the bottom of each of 6 round or oval 6-ounce crème brûlée ramekins. Arrange the strawberries, slightly shingled, in a layer on top of the jam. Place the ramekins in a large roasting pan or rimmed sheet tray. Bring the cream, peanut butter, salt and 1/3 cup of the granulated sugar to a simmer in a saucepan, stirring often. Add the scraped vanilla bean and stir to combine. Place the yolks and remaining 1/3 cup granulated sugar in a medium bowl and whisk to combine. Temper the yolks with about 1/4 cup of the warm cream mixture and whisk to combine, then add the warm egg mixture to the saucepan to fully temper. Using a ladle, divide the cream mixture among the ramekins, filling each about three-quarters full. Place the roasting pan in the oven and add enough warm water to come halfway up the sides of the ramekins. Bake until the centers are set, about 45 minutes. Carefully transfer the ramekins to a sheet tray and let cool completely at room temperature. Cover and refrigerate until completely chilled, at least 4 hours and up to overnight. When ready to serve, sprinkle the tops with just enough of the turbinado sugar to cover in a thin, even layer. Shake off any excess. Torch the sugar with a brûlée or kitchen blowtorch until melted and lightly caramelized. Carefully transfer to plates and serve. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: https://ift.tt/VAGXNKn ▶ WEBSITE: https://ift.tt/VDvpdSe ▶ FULL EPISODES: https://ift.tt/64VIbTs ▶ FACEBOOK: https://ift.tt/3g8yH7q ▶ INSTAGRAM: https://ift.tt/LhVryPM ▶ TWITTER: https://twitter.com/FoodNetwork #GeoffreyZakarian #TheKitchen #FoodNetwork #PBAndJCrèmeBrûlée Geoffrey Zakarian's PB&J Crème Brûlée | The Kitchen | Food Network youtube.com/watch?v=Lkbn3h2vfvg
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