Honey Peanut Butter Custard Popsicles
Creamy peanut butter custard popsicles filled with candied peanut clusters!
What is Sous Vide Cooking?
Sous Vide Popsicles: Why Bother?
This isn’t my first time making homemade popsicles (remember these mango lassi popsicles?), but it is my first time making sous vide custard.
This popsicle recipe is made with a delicious peanut butter custard made with heavy cream, sugar, and eggs, and it is infused with honey and vanilla bean paste. The delicious peanut butter flavor comes from the addition of natural creamy peanut butter.
Similar to an egg based ice cream recipe, the custard base contains whole eggs, which provides these popsicles with that classic creamy, wonderful texture and flavor.
How to Make Sous Vide Custard:
- hands-off, effortless cooking. there is always a risk of curdling or scrambling the eggs (been there, done that!) on the stove. the immersion circulator, which can be set to a specific temperature, eliminates this risk and allows you to simply set a timer and walk away.
- cooking the custard for one hour at 181 degrees Fahrenheit gently pasteurizes the egg yolks in the custard, and makes these popsicles perfectly safe to enjoy all summer long!
- this slow, even, water bath cooking produces an exceptionally silky, creamy texture!
- it is very, very easy and fun.
If the peanut butter custard wasn’t enough, we’re going to be adding candied peanut clusters to these popsicles!
How to Make Candied Peanuts:
Candied peanuts are really easy to make and they add a great salty and chewy texture component to peanut butter popsicles! Since we’ll be adding a small handful of candied peanuts to the peanut butter custard base as it cooks, you’ll want to prepare these before you start anything else.
To make the candied peanuts, you’ll need peanut, honey, melted butter, and salt. This mixture will be tossed together, spread evenly on a lined sheet pan, and baked until caramelized and golden.
Allow the mixture to cool completely, then chop roughly to add to the custard base and filled popsicle molds before freezing.
The original Sous-Vide Magazine recipe calls for adding finely chopped kaffir lime leaves to the peanut mixture.
I loved this flavor element in the popsicles – it adds a subtle, yet very unique flavor note – but kaffir lime leaves can be a tricky ingredient to find (an Asian supermarket is your best bet!), so feel free to leave them out.
The popsicles are great either way!
It is worth noting that you’ll want to allow these popsicles to freeze overnight for best results.
Why You’ll Love This Popsicle Recipe:
This popsicle recipe will yield roughly 8 (4-ounce) popsicles. If you’re looking for recommendations on molds, I highly recommend Silikomart silicone molds for custard based popsicles (affiliate link). They make for easy un-molding!
These popsicles are creamy, sweet, rich, and full of peanut butter flavor! The candied peanut clusters provide bursts of toasted, caramelized sweetness, and the kaffir lime leaves add a distinct citrus-y element that keeps you coming back for more.
Due to the higher fat content and sweetness, these popsicles don’t get nearly as hard as other fruit-based popsicles, and have a lovely texture straight from the freezer. In other words, these are bite-worthy pops!
If you’re looking for more sous vide cooking recipes (including an entire section on summer popsicles!) and inspiration, be sure to get your hands on a copy of Sous-Vide Magazine.
- 1 cup salted (or unsalted) raw peanuts
- 1/4 cup honey
- 2 tablespoons unsalted butter, melted
- 1 teaspoon kosher salt
- 4 fresh kaffir lime leaves, finely chopped (optional)*
Peanut Butter Custard:
- 1 quart (32 ounces; 4 cups) heavy cream
- 8 whole eggs
- 1 cup (200 grams) granulated sugar
- 2 tablespoons vanilla bean paste
- 1/2 cup honey
- 6 tablespoons unsweetened natural peanut butter
- For the Candied Peanuts: Preheat the oven to 350° (176°C) Fahrenheit with a rack in the center position. Line a baking sheet with parchment paper and coat with non-stick cooking spray. In a mixing bowl, combine the peanuts, honey, butter, and salt until well-coated. Spread in an even layer on the lined baking sheet and bake for 10 minutes (or longer), or until browned. Meanwhile, chop the kaffir lime leavings, if using, very finely with a knife. 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 them.
- For the Custard: Set the sous vide machine (circulator) to 181° Fahrenheit (82.7°C). While the water is heating, combine all the custard 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 (*if necessary, use a whisk to stir the mixture until completely smooth) into ice pop molds and add additional candied peanuts, to taste. Freeze for at least four hours, or overnight for best results.
Recipe reprinted with permission (with a few minor edits) from Sous-Vide Magazine Issue 6.
Tips for Success:
- if you can't find kaffir lime leaves - and don't want to skip them altogether - you can try adding the zest of a lime.
- this recipe yields 8 (4-ounce) popsicles; the exact yield will vary depending on the popsicle mold that you own and use.
- this popsicle recipe yields a larger quantity of custard - feel free to halve the recipe if desired - and be sure to seek out larger volume sous-vide cooking pouches.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 399 Total Fat: 24g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 15g Cholesterol: 198mg Sodium: 458mg Carbohydrates: 34g Net Carbohydrates: 0g Fiber: 3g Sugar: 29g Sugar Alcohols: 0g Protein: 14g