Chef Sylvan Green created this delectable dessert with a crunch.
- Short pastry for an eight-inch flan dish
- 8 oz. baked (roasted) peanuts
- 3 tbsp. peanut butter
- 2 tbsp. custard powder
- 2-3 tbsp. sugar (to taste)
- 2 cups milk
Line flan dish with pastry and bake blind. (Bake before filling by pricking dough with a fork and weighting with dry beans, about 10 to 12 minutes in a preheated 450 degrees F. oven).
Set the pie shell aside to cool.
For filling: Chop or crush peanuts, not too finely. Set some aside for garnish. Make custard according to directions. Blend chopped peanuts and peanut butter into hot custard. Pour mixture into baked pastry shell while custard is still hot.
Garnish top with remaining, reserved peanuts. Chill in refrigerator until firm.
Makes six servings.
Note: If a thicker filling is desired, use 3 tbsp. custard powder.