Roughly chop 150g of the Roasted Peanuts and set aside. Finely grind the remaining 50g of Roasted Peanuts into a coarse flour or paste using a food processor or mortar and pestle.
2
In a medium saucepan, combine the Heavy Cream, Whole Milk, and 75g of the Granulated Sugar. Heat over medium heat, stirring occasionally, until small bubbles begin to form around the edges of the pan. Do not bring to a boil.
3
In a separate medium bowl, whisk the Egg Yolks with the remaining 75g of Granulated Sugar and the Fine Sea Salt until the mixture is light in color and creamy.
