Peanut Butter Crème Brûlée with Coconut Curd


~*~ Peanut-Lime Crème Brûlée with Coconut Jam ~*~


It’s time for the holy grail of desserts to get a makeover, and it starts with Hey Boo coconut jam. Crack into the hard caramel topping and discover a salty peanut-lime custard and surprise hidden layer of sweet coconut curd. Yes, it’s different, but the flavor combo totally works. When preparing the peanut lime custard, avoid using oily peanut butter. For science-y reasons it prevents the custard from firming up. Cooking time will vary, depending on ramekin size and oven temperature, so be sure to check every few minutes.


1/4 cup coconut jam

2 cups heavy cream

1/2 cup sugar 

1/2 tablespoon vanilla extract

5 egg yolks 

1/4 cup creamy peanut butter (like Jif or Skippy)

1 lime



Paul Anka – Rock Swings 




Preheat oven to 300F. Spoon 1-2 tablespoons of coconut jam into each ramekin and spread into an even layer. Place ramekins in a baking dish and set aside.

*TIP*  Line your baking dish with a tea towel to prevent ramekins from sliding. 



While the oven preheats, toast the shredded coconut on a baking sheet until golden brown; reserve for garnish. Zest and juice the lime; reserve zest for for garnish.



Place peanut butter in a saucepan and set to low heat. Whisk as it melts. Once liquified, stir in the heavy cream and vanilla. Turn up the heat to medium-high and warm the cream until warm to the touch. Meanwhile, whisk together egg yolks and sugar in a large bowl. Slowly drizzle about a 1/4 of the cream into the egg mixture while whisking continuously to prevent the eggs from cooking. Then slowly pour in the remaining cream while whisking constantly until combined. Strain the custard through a fine mesh sieve to remove any bubbles and bits of cooked egg. Stir in 2 tablespoons of lime juice.



Pour the custard into prepared ramekins until almost full. In a pitcher or measuring cup, pour warm or hot water into the pan until halfway up the ramekins. Bake for 30 to 40 minutes until the custard slightly jiggles when shaken. Using tongs or heat-proof kitchen gloves, remove ramekins from the pan. Refrigerate until completely firm.

*TIP* Place the baking sheet of ramekins into the oven, then pour in the custard. This prevents spilling.



Sprinkle 1 tablespoon of sugar on the top of each ramekin, tilting and turning to make an even layer. Heat with a kitchen blowtorch until the sugar caramelizes. Or place the ramekins on a baking sheet. Place them about three inches under the broiler. When the sugar bubbles and begins to brown, remove from the heat. Let them sit at room temperature until the caramelized sugar hardens. Garnish with toasted coconut and lime zest.



Replace the heavy cream with 1 can full fat coconut milk.

~*~ PB & J VARIATION ~*~

In Step 1, spread strawberry, raspberry, or grape jam on the bottom of the ramekins. Omit the shredded coconut and lime.


In Step 3, add 2 teaspoons chopped lemongrass, 1 teaspoon fresh grated ginger, 2 kaffir lime leaves, and 1/4 teaspoon cayenne along with the heavy cream and vanilla. Alternatively, you can use this specialty Thai Peanut Butter.




Hungry Girl por Vida

Barefoot Contessa

Bon Appetit

  One thought on “Peanut Butter Crème Brûlée with Coconut Curd

  1. June 5, 2018 at 11:56 pm

    Mmm beautiful dish, and I love the way you structure your recipe (:

    • June 6, 2018 at 11:34 pm

      Thank you, I had fun with it! And thanks for noticing my recipe format, wanted to do something different 🙂

  2. June 7, 2018 at 1:17 am

    Looks fantastic!

    • June 7, 2018 at 1:52 am

      Thank you! Tastes fantastic too 😉

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