P-nootachtige gebakken vla

Mix in een mixer of blender geleidelijk melk met pindakaas en klop tot een glad mengsel.

Combineer de eieren met suiker, zout en vanille en mix het mengsel met pindakaas/melk.

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!