Honey Peanut Butter Custard Popsicle


Sous vide makes this pop’s custard base perfectly silky-smooth.



Candied Peanuts:

1 C salted peanuts
¼ C honey
2 Tbsp unsalted butter, melted
1 tsp salt
4 kaffir lime leaves, finely chopped


1 qt heavy cream
8 eggs
1 C sugar
2 Tbsp vanilla paste
½ C honey
6 Tbsp unsweetened, natural peanut butter



  • Sous vide pouches
  • Sous vide circulator
  • Vacuum sealer
  • Baking sheet
  • Parchment paper
  • Mixing bowl
  • Knife
  • Blender
  • Popsicle molds


Prepping time: 10 minutes / Sous vide cooking time: 60 minutes (excludes sous vide cooking time)




For the Candied Peanuts:

  1. Preheat oven to 350°F.
  2. Line a baking sheet with parchment paper and coat with nonstick cooking spray.
  3. In a mixing bowl, combine peanuts, honey, butter, and salt until well coated.
  4. Spread in an even layer on a baking sheet and bake for 10 minutes, or until browned.
  5. Meanwhile, chop the lime leaves very finely. Fold the leaves into the peanuts while still warm.
  6. Flatten out the peanuts on the tray. Let cool to room temperature, about 30 minutes.
  7. Once cool, use a knife to roughly chop the peanuts, making sure not to over-chop.

For the Custard:

  1. Set circulator to 181°F (82.7°C).
  2. While the water is heating, combine all ingredients in a blender. Blend thoroughly, making sure not to incorporate too much air.
  3. Pour mixture into sous vide pouch, then add 2 tablespoons of candied peanuts.
  4. Cook in water bath for one hour.
  5. Next, transfer the mixture into popsicle molds and add additional candied peanuts, to taste.
  6. Freeze for at least four hours, or overnight for best results.

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