Serious Eats: Recipes
Peanut Butter Pot de Crème with Red Wine Suicide
There's just a pinch of chocolate in the custard base, which does something really magical to the peanut butter flavor without actually making it chocolaty. The chocolate, as well as the peanut butter, are added in with the milk and cream at the beginning. Most recipes would have them whisked in at the end, but I've discovered that the peanut butter won't always emulsify completely if added last. Because it's added at the beginning, it makes the custard seem deceptively thick, so use a candy thermometer be make sure you've cooked it long enough before baking.
The red wine "suicide" is a really great way to use up a splash of this and a splash of that after a dinner party, but by no means do you have to use an assortment of wine. I've made this before using Grenache and Zinfandel, and both worked splendidly.
Note: All measurements are in weights, as volume measures can be very imprecise. I strongly recommend using a scale for all pastry projects. Serious Eats' recommended kitchen scale is the Oxo Good Grips Scale with Pull Out Display.