You can eat peanut butter by yourself, but sometimes you will face a dilemma when you want to consume it differently. I found this recipe, which I am thankful for while searching on the Internet. Right then and I know there’s never going to be the same eating peanut butter. I try to stress how easy I am to make, whenever I talk to you about pudding. It’s so simple indeed, that I offer only a few tips. First, make sure you measure and get ready with all the ingredients. I advise this for all recipes, but this is particularly important here since you’re going to add things while cooking and whisking actively. And, as soon as the heat is released you want the ingredients to go directly into the heat pudding. I’m glad to say I haven’t at all been disappointed. Imagine all you love with smooth and creamy flowers, adding the nutty taste of peanut butter. It’s good, try making your version of this recipe. You can choose to tweak the ingredients or copy the recipe.
1/3 cup white sugar
4 1/2 teaspoons cornstarch
1/4 teaspoon salt
1 1/2 cups milk
1/2 cup half-and-half
1/2 cup peanut butter
1 teaspoon vanilla extract
1. Mix sugar, corn starch, and salt into a bowl. In the casserole, add half and half milk, dissolve the sugar mixture.
2. Boil the mixture and reduce to half the heat. Cook and stir for 2 minutes. Remove the casserole from the heat and add the peanut butter and vanilla extract to the milk mixture.
3. Split into four small parts and cool until firm for at least 30 minutes.
You may know that a thick layer (or crusting) can form at the top when it is a chill in the refrigerator before you have ever made pudding from scratch. Put the plastic wrap right above the warm pot before placing it in your fridge to avoid crusted pudding.
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