20 Mini Peanut Butter Eggs (and extra for garnish)
3 egg yolks
2 cups heavy cream
1/2 tsp pure vanilla
Chop Mini Peanut Butter Eggs into small pieces.
In a bowl, gently whisk egg yolks and cream together until combined.
Pour the cream mixture in a medium sized, thick-bottomed pot.
Over medium heat, whisk the mixture often until it just starts to bubble and thickens enough to coat the back of a spoon.
Add vanilla and whisk to combine.
Pour the hot cream mixture into a blender with chopped Mini Peanut Butter Eggs and blend until smooth.
Pour into 5 ramekins and allow to set in the fridge for 2-3 hours or overnight. TIP: Make it extra fancy by swirling peanut butter into the crème before refrigerating.
Right before serving, garnish with Mini Peanut Butter Eggs and whipped cream (optional).
