BeginnerIngredients
Ingredients:
Candied Peanuts:
1 C salted peanuts
¼ C honey
2 Tbsp unsalted butter, melted
1 tsp salt
4 kaffir lime leaves, finely chopped
Custard:
1 qt heavy cream
8 eggs
1 C sugar
2 Tbsp vanilla paste
½ C honey
6 Tbsp unsweetened, natural peanut butter
Overview
Equipment
- Sous vide pouches
- Sous vide circulator
- Vacuum sealer
- Baking sheet
- Parchment paper
- Mixing bowl
- Knife
- Blender
- Popsicle molds
Timing
Prepping time: 10 minutes / Sous vide cooking time: 60 minutes (excludes sous vide cooking time)
Servings
4
Directions
For the Candied Peanuts:
- Preheat oven to 350°F.
- Line a baking sheet with parchment paper and coat with nonstick cooking spray.
- In a mixing bowl, combine peanuts, honey, butter, and salt until well coated.
- Spread in an even layer on a baking sheet and bake for 10 minutes, or until browned.
- Meanwhile, chop the lime leaves very finely. Fold the leaves into the peanuts while still warm.
- Flatten out the peanuts on the tray. Let cool to room temperature, about 30 minutes.
- Once cool, use a knife to roughly chop the peanuts, making sure not to over-chop.
For the Custard:
- Set circulator to 181°F (82.7°C).
- While the water is heating, combine all ingredients in a blender. Blend thoroughly, making sure not to incorporate too much air.
- Pour mixture into sous vide pouch, then add 2 tablespoons of candied peanuts.
- Cook in water bath for one hour.
- Next, transfer the mixture into popsicle molds and add additional candied peanuts, to taste.
- Freeze for at least four hours, or overnight for best results.
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