Choc-Nanner-Nut Custards
Serves: 5
Cecile Bahringer
1 January 1970
Based on User reviews:
44
Spice
46
Sweetness
57
Sourness
42
mins
Prep time (avg)
5
Difficulty
Ingredients:
2 tsps
Sugar1 pinch
Salt3 tsps
Butter (melted)2 tbsps
Brown Sugar2 tbsps
Salted Peanut (roughly chopped)1 cup
Heavy Cream1 tsp
Vanilla Extract1 tsp
Lemon ZestDirections:
1
Special equipment: Food processor, 2 (6-ounce) heart shaped ramekins Preheat oven to 350 degrees F
2
In a food processor pulse vanilla wafers until reduced to crumbs
3
Continuing to pulse, add 1 teaspoon of the sugar and salt, then slowly drizzle in butter until completely combined
4
Divide mixture in half and pour into ramekins
5
Using the bottom of a small glass, press the crumbs into the ramekins to make a crust on the bottom
6
The crust should be about 1/4-inch thick
7
In a medium bowl combine banana, brown sugar, peanuts and chocolate chips
8
Divide this mixture in half and place in the bottom of each ramekin
9
In the same bowl, whisk together yolks, heavy cream, vanilla, zest and remaining 1 teaspoon of sugar until sugar is dissolved
10
Pour evenly into both ramekins and bake for 30 to 35 minutes or until a knife inserted in the center comes out clean