Peanut Butter & Jelly Flan
This creamy peanut butter custard flan recipe is glazed in grape jelly and topped with salty peanuts for a sweet twist on everyone's favorite sandwich.
This creamy peanut butter custard flan recipe is glazed in grape jelly and topped with salty peanuts for a sweet twist on everyone's favorite sandwich.
8
10 minutes
5 hours
Ingredients
- ½ cup of sugar
- 1 tablespoon water
- ¼ cup WELCH’S® Concord 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.