If you like eating peanut butter out of the container then you’re in luck I have the perfect recipe for you today. I used little ramekins and that was too big of a portion size. I’m thinking next time I’ll use this as a filling in a cupcake or else serve in shot glass size containers. Overall it tasted really good and I didn’t add the garnish as it really didn’t need it.
Peanut Butter Pudding
(Not sure where I got this recipe from)
Yields: 2 1/2 cups
1/2 cup sugar
2 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups milk
1/2 cup half and half
3/4 cup creamy peanut butter
1 teaspoon vanilla
Garnish: whipped cream, chocolate curls
Combine first 3 ingredients in a medium size heavy saucepan; gradually whisk in milk and half and half.
Bring to a boil over medium heat, whisking constantly. Boil, whisking constantly, 1 minute. Remove from heat. (Pudding will be thin.)
Add peanut butter and vanilla, whisking until smooth.
Pour into a bowl; place plastic wrap directly over warm pudding. Chill 2 hours. Garnish if desired.
Some extra tips they listed:
-For the smoothest texture, stir with a whisk
-Don’t boil the mixture more than 1 minute, or the cornstarch will break down and the pudding will be thin.
-Air is the enemy of pudding; it forms a skin on top. To prevent the skin, press plastic wrap directly onto the pudding’s surface before chilling.
