Indulge in the rich, nutty flavor of SKIPPY® Peanut Butter with this creamy custard flan.
The smooth peanut butter custard is perfectly complemented by a glaze of grape jelly and a topping of salty peanuts, creating a delightful twist on the classic peanut butter and jelly sandwich. This unique dessert is sure to satisfy your peanut butter cravings and impress your guests.
Ingredients
8 servings
| ½ | cup sugar |
| 1 | tablespoon water |
| ¼ | cup grape jelly |
| ½ | cup SKIPPY® Creamy Peanut Butter Spread No Sugar Added |
| 4 | eggs |
| 1 | (14-ounce) can sweetened condensed milk |
| 1 | (12-ounce) can evaporated milk |
| ½ | cup chopped PLANTERS® COCKTAIL™ salted peanuts |
Directions
Heat oven to 350°F. Spray Bundt pan with non-stick cooking spray. In small saucepan over medium-low heat cook sugar and water 8 to 10 minutes or until melted and golden. Remove from heat. Stir in jelly. Quickly pour into prepared Bundt pan.
In blender cup place peanut butter, condensed milk, evaporated milk and eggs. Pour mixture into prepared pan. In a separate baking pan, add 1 to 2 cups hot water. Place Bundt pan into pan with water. Bake for 40 to 45 minutes or until set. Remove from water bath. Cool 30 minutes. Refrigerate at least 4 hours or until completely chilled.
To serve, run a knife around edge and invert onto a large, rimmed serving platter. Garnish with peanuts.
