Peanut Butter Custard

1. 1

   Put the maple syrup in a blender with 112.5 grams of the milk.

2. 2

   Turn the blender on low and slowly increase the speed until a vortex forms.

3. 3

   Sprinkle in the carrageenans and blend for 30 seconds to disperse them.

4. 4

   Add the remaining milk to the blender and pulse to combine.

5. 5

   Pour the mixture into a pot set over medium heat.

6. 6

   Slowly heat to 185F (85C) to hydrate the carrageenans.

7. 7

   In a small bowl, microwave the peanut butter for 1 to 2 minutes to warm it through.

8. 8

   When the milk reaches the desired temperature, add the peanut butter and salt and stir together.

9. 9

   Pour the mixture into a clean blender and puree to fully combine the ingredients.

10. 10

    Pour the custard base into eight 6-ounce molds and refrigerate for at least 3 hours.

11. 11

    When the custards are completely cool, unmold and serve.

12. 12

    Once the custards are completely cool they can be covered and kept in the refrigerator for up to 3 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.