Creamy peanut butter popsicles filled with candied peanut butter clusters, flavored with honey and infused with kaffir lime leaves. The peanut butter custard gets its silky texture from temperature-controlled sous vide cooking, which has the added benefit of pasteurizing the egg mixture and making these homemade popsicles safe to enjoy all summer long!
For the Candied Peanuts: Preheat the oven to 350°F (176°C) 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°F (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.
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 eight (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.
Recipe reprinted with permission (with a few minor edits) from Sous-Vide Magazine Issue 6.