This is a sublime dessert, ideal to cool the palate after a few sizzling dishes. The salted honey peanuts are a welcome crunch alongside the silky custard.
|1 cup||White sugar, plus 1/2 cup for the custard|
|4||Eggs, plus 2 egg yolks|
|1 tsp||Vanilla paste|
|2 ½ cups||Milk (Main)|
|1 cup||Blanched peanuts|
|1 ½ cups||Cream (Main)|
|½ tsp||Sea salt|
|1 to decorate||Chocolate, shavings, curls or a crumbled flake|
AdvertisementAdvertise with NZME.
- Place the sugar in the middle of a medium saucepan and slowly pour the water around it – this prevents the sugar sticking to the sides and burning. Heat the syrup over a medium heat without stirring for 5-8 minutes, swirl the pan when the mixture starts to change colour. When the syrup has caramelised into a deep golden colour, pour into the base of 6 small serving dishes. Allow to set and harden for about 15 minutes.
- Preheat the oven to 160C. Combine the eggs and yolks, then stir in the vanilla, sugar, milk and cream. Strain through a fine sieve into a jug.
- Arrange the caramel dishes in a roasting pan and divide the egg custard mixture between them. Fill the roasting dish with boiling water until it reaches at least halfway up the sides of the dishes. Cover with foil and bake for about 30 minutes. Remove the foil and check the custard is set – it may be a bit wobbly but should be set. Remove from the oven and cool for 10 minutes, then remove dishes from the pan. Cool before chilling.
- Toss the peanuts in the honey and sea salt over a medium heat for 3-4 minutes until golden and toasted. Pour onto a sheet of baking paper to set and harden. Roughly chop when cold.
- Serve the caramel custards chilled with a sprinkle of chopped salted honey nuts and a few curls of chocolate.