Crème pâtissière cuite aux noix

Dans un mélangeur ou un mélangeur, mélanger progressivement le lait avec le beurre d'arachide, en battant jusqu'à consistance lisse.

Combinez les œufs avec le sucre, le sel et la vanille et mélangez-les au mélange beurre de cacahuète/lait.

Pour into a buttered 1 liter baking dish, set the dish into a water bath ~ set the baking dish in a larger pan filled with 1" of hot water ~ bake at 325 for about 45 minutes, until knife inserted half-way between side of dish and center comes out clean.Do not overcook!

Caution: Why is custard sometimes watery and grainy? Heating too much and cooking too long both make custard curdle.The spongy protein web of eggs and milk loses its elasticity and then hardens, shrinks, and squeezes out the it holds.The custard tastes watery and flat, and the toughened, oversolidified egg-milk protein feels and looks grainy.Overcooked baked custards get bubbles and start to leak clear .The weeping is called syneresis.Once a custard curdles, there is no way back.It's wiser to undercook slightly when in doubt!

Serve warm or cold ~ garnish with whipped cream, or lightly dust with powdered sugar and garnish each serving with a small blob of bright jelly!