Here we are at lucky number 13 – just over halfway through MoFo. One of my favorite pre-gan desserts was creme brûlée, so much so that I bought one of those handy-dandy kitchen torches just so my creme brûlées would have the perfect crunchy-sweet top.
The recipe for PB & J creme brûlée sitting at Number 14 on 29 Ways to Honor Peanut Butter and Jelly comes from Big Fat Baker, and of course, uses egg yolks and heavy cream. I based my recipe on one from The Sweet Life which appeared on Vegan Richa back in April. Sarah creates some of the most amazing food on the web and when I saw her recipe, I knew I’d be making it. I replaced the cashews with peanut butter as well as PB2 (to keep the fat content within reason) and eliminated the sugar by using dates.
Peanut Butter & Jelly Creme with Jam Brûlée
1/2 cup creamy natural peanut butter
1/2 cup PB2 powder
1 1/4 cups water
1/2 cup dates, chopped and soaked in water for a bit
2 cups nut milk
1/4 cup + 2 tbsp. garbanzo bean flour
1 1/2 tbsp. cornstarch
1 tsp. vanilla bean paste (or vanilla extract)
3/4 cup frozen blueberries
1/2 cup water
1/4 cup fruit-sweetened jam, your favorite flavor
In a small saucepan, combine the blueberries and water and cook until the blueberries have softened and burst. Remove from the heat and set aside.
Put the peanut butter, PB2 powder, water and dates (drain first) in a high-speed blender and process until smooth. You’ll need to stop the blender to push the mixture down to get it processed correctly. Leave the mixture in the blender
Place four ramekins on a small baking sheet and divide the blueberries among them. Set aside.
In a medium saucepan, combine the nut milk, garbanzo bean flour and cornstarch and bring to a boil. Turn down the heat and stirring constantly, cook the mixture for two minutes to ensure proper cooking. Let the flour mixture cool for a minute or two and then scrape it into the blender along with the vanilla bean paste (or extract). Process again until completely combined and smooth. Pour over the blueberries in the ramekins, cover the ramekins with foil or plastic wrap and store in the refrigerator to let set up for at least three hours.
Gently warm the jam. Divide it between the tops of the four ramekins.