Peanut Butter Chocolate Bombshell Chef John's Recipe

Trying to find recipes Peanut Butter Chocolate Bombshell, each of our site provides recipes Peanut Butter Chocolate Bombshell that a person need Listed here are the dishes Peanut Butter Chocolate Bombshell of which you need

Peanut Butter Chocolate Bombshell

"A mold using crepes, chocolate custard and peanut butter cookies. Frost with your favorite icing."

Ingredients :

CREPES
4 eggs, beaten
1 1/3 cups milk
2 tablespoons butter, melted
1 cup all-purpose flour
2 tablespoons white sugar
1/2 teaspoon salt
FILLING
1 cup white sugar
3 tablespoons all-purpose flour
1/4 teaspoon salt
2 1/4 cups milk
2 ounces unsweetened chocolate, chopped
3 eggs, beaten
2 teaspoons vanilla extract
2 tablespoons butter
12 peanut butter cookies, crumbled

Instructions :

Prep : 1H30M	Cook : 12M	Ready in : 3H

For crepes: In a large bowl, combine 4 eggs, 1 1/3 cups milk, melted butter, 1 cup flour, 2 tablespoons sugar and 1/2 teaspoon salt. Stir until smooth. In a medium skillet or crepe pan over medium-high heat, spoon a few tablespoon of batter and tilt pan to cover completely. Cook, turning once, until golden, 2 minutes. Repeat to make 6 crepes.
For filling: In a medium saucepan over medium-high heat, combine 1 cup sugar, 3 tablespoons flour and 1/4 teaspoon salt. Gradually stir in 2 1/4 cups milk and chocolate, until chocolate melts and mixture thickens. Remove from heat and stir in 3 eggs. Return to heat and cook 2 minutes more, stirring constantly, until mixture coats the back of a metal spoon. Remove from heat and stir in vanilla and 2 tablespoons butter. Fold in cookie pieces.
Line a 12x15 inch loaf pan with two or three overlapping crepes. Pour filling into lined pan. Cover with two or three crepes. Wrap tightly in plastic wrap and refrigerate 8 hours or overnight.
To serve, place pan in hot water for 1 minute. Remove plastic wrap and place serving plate over pan. Grip pan and plate and invert. Remove pan. Frost if desired.