Peanut Butter Pots de Creme

0 Preheat oven to 325F.
1 Place 8 custard cups or small mason jars (the 4 oz size) in a large pan.
2 Heat the cream and the milk to just under a simmer, bubbles will form around the edge of the pot.
3 Blend the peanut butter into the cream mixture with a blender, set aside.
4 Beat the egg yolks at high speed while adding the sugar and brown sugar slowly.
5 Beat until the yolk mixture is lemon colored and loses any graininess from the sugar.
6 Add vanilla.
7 Slowly add the warm cream mixture, stirring constantly on low.
8 Add the custard mixture evenly to the cups.
9 Fill the pan with hot water until it comes halfway up the sides of the custard cups.
10 Cover the pan tightly with foil.
11 Bake until set, about 30 minutes, center will remain jiggly.
12 Remove from oven and allow to sit for 20 minutes.
13 Remove from pan and cover the custard cups tightly (mason jars work great for this because of the screw on lids).
14 Refrigerate overnight or for 6 hours.
15 Just before serving sprinkle about 1 tbs brown sugar over the top of each custard and flame it until it melts and bubbles - don't let it burn.