Peanut Caramel Flan

Preheat oven to 325ºF. Lightly butter 12 individual ramekins and distribute peanuts evenly in the bottom.

Combine sugar and apple juice in a small heavy saucepan and bring to a boil. Reduce heat and simmer until caramel is deep golden brown. Divide evenly among ramekins, tilting to spread along bottom. Place ramekins in a 2-in. deep baking pan and set aside.

Combine milk, cream, cinnamon, and vanilla in a large saucepan. Bring just to a boil, cover, and remove from heat. Steep for 30 min.

Whisk together eggs, egg yolks, brown sugar, and peanut butter in a large bowl until thoroughly incorporated.

Uncover steeped milk and bring just to a boil. Temper egg and sugar mixture by whisking in a steady stream of approximately 1⁄3 of hot milk mixture. Whisk in the remaining hot milk.

Strain mixture through a fine mesh strainer. Pour into the peanut caramel-lined ramekins, filling to just below the rims. Pour warm water in the baking pan to reach halfway up the sides of the ramekins. Bake for 30-40 min., or until custards are almost set, but still slightly soft in the center. Chill.

To serve, unmold ramekins by running a thin-bladed knife around the edge of the custard; invert onto the serving plate and give the ramekin a firm shake. If desired, garnish with fresh fruit and/or chopped peanuts.