Province Peanut Butter Chocolate Flan

Photo courtesy of National Peanut Board

From: Province, Phoenix, AZ. Yield: Varies.

Chocolate Flan:
1 qt. heavy cream
2 cups whole milk
430 grams sugar
130 grams cocoa powder
330 grams pasteurized egg yolks
4 whole eggs

Peanut Butter Flan:
1 quart cream
4 whole eggs
275 grams pasteurized egg yolks
430 grams sugar
1 tsp. salt
795 grams peanut butter

Chocolate Sorbet:
4½ cups water
2 cups sugar
1½ cup cocoa powder
pinch of salt
12 oz. bittersweet chocolate
1 tsp. vanilla extract

“Oreo” Meringue Cookies:
1 cup egg whites, at room temperature
1 lb. sugar
½ tsp. lemon juice
1 cup ground homemade Oreo-style cookies

Peanut Butter Flan Cookie:
½ lb. butter, softened
1½ cups sugar
3 Tbsp. brown sugar
¾ cup heavy cream
6 Tbsp. all-purpose flour
2¼ cup peanuts, peeled, roasted and ground
1½ Tbsp. salt
¾ cup cocoa nibs

For chocolate flan: Heat cream, cocoa powder, milk and sugar until scalding. Temper in eggs. Cook at 212°F on steam/heat mode in convection oven for 15 minutes.

For peanut butter flan: Heat cream. In separate bowl, mix whole eggs, egg yolks and sugar. Temper hot cream into egg mixture. Cook mixture on low, beating constantly for about 15 minutes. Take mixture off the heat and add salt and peanut butter. Mix well. Cook at 325°F in convection oven in “steam” for 15 to 20 minutes. Cool until ready to use.

For chocolate sorbet: Heat water and sugar until mixture comes to a boil. Add salt and vanilla. Add cocoa powder and continue to heat until cocoa is completely dissolved. Remove from heat and add bittersweet chocolate. Mix until incorporated. Chill. Churn in ice cream maker.

For “Oreo”-style meringue cookies: Beat egg whites at high speed until frothy; add lemon juice. Reduce speed and add sugar little by little. Increase speed and beat for 15 minutes. Add ground homemade cookies. Bake at 300°F in convection oven (low fan) for 10 minutes. Using a square cutter, cut into as many cookies as possible while still slightly soft. Bake for another 15 minutes. When cool, remove with spatula and store in airtight container.

For peanut butter flan cookies: Cream the butter and sugars together on medium speed. Add flour, then combine on low speed. Add cocoa nibs, peanuts and salt. Spread batter in 2” circles on a Silpat mat; bake at 300°F oven on low speed for approximately 8-12 minutes. Store in an airtight container when cool, breaking apart to garnish dessert in desired size and shape.