Special Equipment: 6 crème brulee ramekins, torch
1. Preheat oven to 350. Place the chocolate chips in a bowl. (Ganache Process) Warm half of the heavy cream to a simmer in a saucepan over medium heat, then pour over half of the chocolate chips and stir until chips are melted, then stir in half of the vanilla extract. Spoon the ganache mixture into the bottom of the six ramekins, set aside. (End of Ganache Process) In the same saucepan over medium heat milk, cream, sugar and peanut butter extract, warm in pan until bubbles start to form around the sides of the saucepan.
2. Place egg yolks into a stand mixer and blend, remove milk/cream mixture from the heat and SLOWLY temper the cream mixture into the eggs, when all cream mixture is blended in, add the peanut butter to blend until smooth. Strain the mixture through a china cap to remove any particles. Let custard mix cool down for about 5 minutes. Take the six chocolate lined ramekins and place them into an ovenproof baking pan with about 3” sides, slowly pour the peanut butter custard mix into the 6 chocolate lined ramekins (pouring onto the back of a spoon will slow the process and prevent splashing). Place the pan holding the filled ramekins into the oven and pour HOT water into the pan (avoid getting water into the custards) until it goes about half way up the ramekins (bain marie). Let custards bake for 30-40 minutes, gently shake pan, the center will still be a bit jiggly. Let this set up in the refrigerator for about an hour and then repeat the ganache process in the first part of the recipe, but spoon the ganache onto the tops of the set crème brulees and smooth to edges. Refrigerate overnight. Just prior to service, sprinkle tops with superfine sugar and torch to burn sugar. Serve immediately.