Peanut Butter Custard

• 200 grams maple syrup
• 1,010 grams whole milk
• 7.1 grams (0.5%) iota carrageenan (see Sources, page 309)
• 1.4 grams (0.1%) kappa carrageenan (see Sources, page 309)
• 200 grams creamy peanut butter
• 4 grams fine sea salt

1. Put the maple syrup in a blender with 112.5 grams of the milk.
2. Turn the blender on low and slowly increase the speed until a vortex forms.
3. Sprinkle in the carrageenans and blend for 30 seconds to disperse them.
4. Add the remaining milk to the blender and pulse to combine.
5. Pour the mixture into a pot set over medium heat.
6. Slowly heat to 185F (85C) to hydrate the carrageenans.
7. In a small bowl, microwave the peanut butter for 1 to 2 minutes to warm it through.
8. When the milk reaches the desired temperature, add the peanut butter and salt and stir together.
9. Pour the mixture into a clean blender and puree to fully combine the ingredients.
10. Pour the custard base into eight 6-ounce molds and refrigerate for at least 3 hours.
11. When the custards are completely cool, unmold and serve.
12. Once the custards are completely cool they can be covered and kept in the refrigerator for up to 3 days.

maple syrup, milk, kappa, peanut butter, salt

Taken from www.epicurious.com/recipes/food/views/peanut-butter-custard-374200 (may not work)