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Thursday, May 2, 2013

Peanut Butter Pudding

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 I'm definitely not above dipping my spoon into the peanut butter jar for a quick snack, but you only take a bite or two before you're dying for a glass of milk and you're stuffed to the brim. When you eat peanut butter pudding, the milk is already in the peanut butter, eliminating the need for extra dishes!
This pudding is heavier than your typical snack pack chocolate pudding, in part because peanut butter is heavy. The original recipe suggested making two puddings: chocolate and peanut butter, and then layering them in a parfait. I didn't have the patience to make two separate batches so I got my chocolate peanut butter fix by adding chocolate chips to the finished pudding. Ryan mixed a few Reese's peanut butter cups into his and claimed that was the ultimate way to eat it.
These puddings were creamy and I may have returned to the fridge for "just one more bite" time after time. Making it fresh results in a much stronger peanut butter flavor than anything you could buy pre-packaged! If you've never made homemade pudding, this is the one to try--there are no eggs to temper and it comes together quickly and easily.
One Year Ago: Chipotle Roasted Vegetable Layered Salad
Two Years Ago: Lemon Bars
Three Years Ago: Spinach Chicken Pasta Salad with Teriyaki Vinaigrette

Peanut Butter Pudding 
adapted from Epicurious

-1/2 cup sugar
-5 tsp cornstarch
-1/8 tsp salt
-1 3/4 cups whole milk (I used 2%)
-1/2 cup heavy whipping cream
-1/2 cup creamy natural peanut butter
-1 tsp vanilla extract

1. Whisk the sugar, cornstarch, and salt in a large saucepan. Gradually whisk in the milk, followed by the cream. Whisk over medium heat until boiling. Whisk constantly and boil for about 30 seconds, until thick.
2. Add peanut butter and boil until thick again (about 1 minute), whisking constantly.
3. Remove from heat and divide amongst glasses or dishes. Cover and chill completely before serving. Top with as desired (Reese's peanut butter cups, chocolate chips, whipped cream, etc.)