1. In a blender, combine the half-and-half and peanuts and blend on high until the mixture is homogeneous, about 3 minutes, then strain through a fine-mesh sieve into a medium saucepan.
2. Spread 1/4 cup (50 g) of the sugar in a dry nonstick skillet. Add 2 tablespoons water and heat over medium heat without stirring. As it begins to get warm, you will see large bubbles form and the mixture will begin to change color from light amber to golden amber. Stir only if you start to see dark spots—the caramel is done when it turns a golden brown color. Timing varies but it should be ready in 5 to 6 minutes.
3. Add the vanilla to the half-and-half mixture and bring to a simmer over medium heat, then pour it into the skillet with your caramel and whisk vigorously until the caramel melts into the dairy. Remove from the heat.
4. In a large bowl, whisk together the egg yolks and remaining 1/4 cup (50 g) sugar until the mixture turns pale yellow and has thickened a bit, about 3 minutes. While whisking continuously, slowly pour a ladleful of the hot caramel mixture into the bowl with the egg mixture and whisk vigorously to combine. Pour the tempered egg mixture into the saucepan with the caramel mixture and whisk to combine. Heat over medium heat until the mixture reaches 165°F on an instant-read thermometer.
5. Place the milk chocolate in a large heat-resistant bowl, then pour the hot caramel mixture over the top. Whisk until the chocolate has melted, then add the salt and whisk to combine. Strain the mixture through a fine-mesh sieve into a large liquid measuring cup or other vessel with a spout. Pour the mixture into four large (10-ounce) ramekins or eight smaller ramekins. Set the ramekins in a roasting pan.
6. Run water from the tap until the water is very hot. Add enough hot water to the roasting pan to come halfway up the sides of the ramekins, being careful not to get any water in the ramekins. The ramekins should not be floating.
7. Carefully transfer the roasting pan to the oven and bake for 30 to 55 minutes, until the mixture is set and the center is firm but still wobbles a little bit. If it still looks liquid, keep baking. Remove from the oven and remove the ramekins from the roasting pan. Let cool for 10 minutes, or until the pots de creme are no longer warm to the touch, then cover each loosely with plastic wrap and refrigerate until completely chilled before serving, at least 2 hours or up to overnight. (They can be stored in the refrigerator for up to 1 week.)

Meanwhile, make the guava jelly:

1. Place the lemon juice in a small bowl and sprinkle the gelatin over the surface. Stir to combine and set aside for 5 minutes to bloom the gelatin.
2. In a medium saucepan, combine the guava paste and 1/2 cup (120 mL) water and bring to a boil over high heat, stirring to dissolve the guava paste. Reduce the heat to medium-low and add the bloomed gelatin mixture. Stir until the mixture is fully incorporated and sets into a soft jelly. Remove from the heat and refrigerate until cooled before serving.
3. Spoon some cooled guava jelly over each pot de creme and enjoy.

– Recipe reprinted with permission from Bodega Bakes by Paola Velez