3/4 c Sugar
5 lg Egg yolks
2 c Half and half
1/2 Vanilla bean, split
-lengthwise
2 oz Imported white chocolate
-(such as Lindt), finely
-chopped
3 tb Chunky peanut butter (do
-not use old-fashioned
-style or freshly ground)
30 1/4-inch-thick slices French
-bread baguette (about 4 oz)
1/4 c Lightly salted dry-roasted
-peanuts, coarsely chopped
2 tb Unsalted butter, melted
Preheat oven to 325’F. Using electric mixer, beat sugar and yolks in
medium bowl until fluffy. Pour half and half into heavy medium
saucepan. Scrape seeds from vanilla bean into half and half, add bean
and bring to boil. Gradually whisk 1/2 C hot half and half into
yolks. Return to saucepan. Stir over low heat until mixture thickens
and leaves path on back of spoon when finger is drawn across, about 4
minutes (do not boil). Strain into large bowl. Add white chocolate;
stir until melted. Add peanut butter.
Overlap 3 bread slices in each of six 1 1/3-cup ramekins. Ladle half
of custard over, dividing equally. Top each with 2 bread slices. Ladle
remaining custard over. Press on bread. Sprinkle nuts over. Place
ramekins in large baking pan. Pour enough hot water into baking pan
to come halfway up sides of ramekins. Bake until custards are set,
about 25 minutes. Transfer to rack, cool 15 minutes.
Preheat broiler. Brush puddings with butter. Broil until golden,
about 2 minutes. Serve warm.
Yields
6 servings