Peanut-butter custard cups

Prep 0 h : 0 m
Cook 0 h : 50 m


  • 600ml double cream

    250ml (1 cup) milk

    150g peanut butter

    100g light corn syrup

    1 tsp vanilla bean paste

    8 egg yolks

    120g caster sugar

    To serve: Mini marshmallows, popcorn and pretzels


  • Bring cream, milk, peanut butter, corn syrup and vanilla to a simmer in a saucepan over medium-high heat, whisking occasionally until combined.

    Whisk yolks and sugar in a bowl until pale, 4-5 minutes, then, whisking continuously, pour in hot cream mixture and whisk to combine.

    Return custard to pan and stir continuously over medium heat until

    mixture thickly coats the back of the spoon, 5-6 mins.

    Transfer to a bowl and refrigerate, whisking occasionally, until chilled, 2-3 hours.

    Freeze in an ice-cream machine (be careful not to over churn or the mixture will split) and serve within a couple of hours in chilled cups, topped with mini marshmallows, popcorn and crumbled pretzels.