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1
Preheat oven to 300F.
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2
Stir milk, whipping cream, and 6 tablespoons sugar in medium saucepan over medium-high heat just until sugar dissolves, removing from heat when bubbles begin to form around edges.
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3
Place peanut butter in large heat-resistant bowl.
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4
Add 1 cup hot milk mixture to peanut butter and whisk until smooth; return peanut-butter-milk mixture to pan and whisk to blend.
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5
Whisk egg yolks in same large bowl.
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6
Gradually whisk hot peanut-butter-milk mixture into yolks; return to same saucepan.
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7
Stir mixture over medium heat until custard thickens enough to leave path when finger is drawn across, about 4 minutes.
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8
Strain custard into large measuring cup.
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9
Divide custard among six 3/4-cup ramekins or custard cups.
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10
Place ramekins in large roasting pan.
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11
Add enough hot water to pan to reach halfway up sides of ramekins.
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12
Bake custards until sides are set and centers jiggle only slightly when dishes are nudged, about 40 minutes.
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13
Cool slightly.
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14
Remove ramekins from water bath and refrigerate uncovered until cold, about 4 hours.
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15
DO AHEAD Custards can be made 1 day ahead.
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16
Cover and keep refrigerated.
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17
Sprinkle each custard with 1 teaspoon sugar.
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18
Using kitchen torch, melt sugar until deep amber color or, alternatively, place custards under broiler until sugar melts and turns deep amber.
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19
Refrigerate custards until sugar hardens, about 15 minutes.
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20
DO AHEAD Can be made 1 hour ahead.
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21
Keep refrigerated.
