Peanut Butter Pudding
photo by Julie Bs Hive
- Ready In:
- 16mins
- Ingredients:
- 7
- Serves:
-
8
ingredients
- 2 cups water
- 1 (14 ounce) can sweetened condensed milk (La Lechera 50% less sugar, or other)
- 1 (12 ounce) can evaporated milk
- 1 cup peanut butter
- 4 tablespoons cornstarch, dissolved in 1/4 cup water
- 1⁄4 cup toasted peanuts, coarsely chopped
- raspberries (optional) or strawberry, for garnish (optional)
directions
- In a medium saucepan, combine water with the condensed and evaporated milks, and the peanut butter. Bring to a boil over low heat, mixing constantly with a wire whisk. When mixture boils, add the dissolved cornstarch, and cook for 2 minutes or until it comes to a boil again, whisking constantly. Remove from heat and let cool slightly. Divide among 8 custard cups and let cool. Sprinkle with peanuts and garnish with raspberries or strawberries, if desired. Refrigerate when cool.
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Reviews
-
I thought I'd like this peanut butter pudding. But I didn't. It was too sweet. And also the peanut butter taste was not enough. It would have been better with more peanut butter I think. Or maybe use less water and replace with plain milk could help. It took a lot of time to get it to thicken. Thanks Mami J. Made for Bargain Basement tag game
RECIPE SUBMITTED BY
I began cooking as a kid with my mom. I cook mostly Mexican food, but my best recipes are the ones that I improvise at the last minute! Especially desserts, which I love to cook, but always forget to write down.
I'm a stay at home mom of three kids- 2 boys (3 & 5years old) and a 1 year old baby girl. My husband and I have been married for nearly 8 years.
I want to take a moment to thank all of you who have made my recipes and even took the time to review and/or photograph them. I appreciate every one of them!
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