Gebakte grondboonvla met gekaramelliseerde pynappel ~ Baked peanut custard with caramelized pineapple

(bedien 4)

1 k melk

85 g suiker

2 eiers

3 eiergele

2 e ongesoute grondbone, gerooster

1 pynappel, gesny

2 e suiker

1 e ongesoute grondbone

2 e rum

1 t vanieljepasta

sap en skil van 1 lemmetjie

Vla: Bring die melk en 85g suiker tot kookpunt in ʼn pot. Meng die eiers en gele saam. Giet die melk stadig by die eiers en klits liggies. Plaas die 2 e geroosterde grondboontjies in gebotterde silikoon kolwyntjiepanholtes en giet die vlamengsel bo-oor. Plaas in ʼn warmwaterbad en bak ongeveer 25 minute by 120°C. 

Pynappel: Karamelliseer tot bruin in ʼn warm pan met ʼn bietjie olie of botter. Voeg die 2 e suiker by en smelt. Voeg dan die 1 e grondboontjies en rum by. Flambé om die alkohol weg te brand. Voeg die vanielje, lemmetjiesap en skil by. Bedien met die vla. 

(serves 4)

1 c milk

85 g sugar

2 eggs

3 egg yolks

2 T unsalted peanuts, roasted

1 pineapple, cored and sliced

2 T sugar

1 T unsalted peanuts

2 T rum

1 t vanilla paste

juice and zest of 1 lime

For the custard, bring the milk and 85g sugar to a boil. Lightly whisk the eggs and yolks and add the hot milk slowly. Place the 2T roasted peanuts in the bottom of greased moulds and pour in the custard. Bake in a bain marie at 120°C for 25 minutes. Prepare the pineapple by browning in a pan with a little oil or butter. Add the 2T sugar and caramelize before adding the peanuts and rum and flambé to burn away the alcohol. Add the vanilla, lime juice and zest. Serve with the custard.