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.

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