PEANUT BUTTER CUSTARD BLAST
"Ooey, gooey, great!" is how friends and family describe this chocolate-peanut butter dessert. I appreciate the make-ahead convenience. -Marilee Evenson, Wisconsin Rapids, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 15 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 375°. Combine cookie crumbs and sugar; stir in butter. Press onto bottom of a greased 13x9-in. baking dish. Bake until set, about 8 minutes. Cool on a wire rack., For filling, in a large saucepan, combine sugar, cornstarch, flour and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes. Remove from heat. Stir a small amount of hot mixture into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes., Remove from heat. Stir in peanut butter until smooth. Pour over crust. Cool to room temperature. Refrigerate, covered, at least 2 hours., In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Spread over peanut butter mixture. Sprinkle with peanut butter cups and peanuts. Drizzle with chocolate syrup.
Nutrition Facts : Calories 585 calories, Fat 37g fat (16g saturated fat), Cholesterol 144mg cholesterol, Sodium 396mg sodium, Carbohydrate 55g carbohydrate (40g sugars, Fiber 3g fiber), Protein 12g protein.
PEANUT BUTTER CUSTARD
Make and share this Peanut Butter Custard recipe from Food.com.
Provided by Creation In Hope
Categories Dessert
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Cream sugar, salt and peanut butter.
- Stir in eggs and milk until well blended.
- Slowly stir in boiling water, then vanilla.
- Ladle into well buttered custard cups. (6-8 cups).
- Sprinkle with nutmeg.
- Place cups in shallow pan.
- Fill with hot water to within 1 inch of top of cups.
- Bake in 325 degree oven about 40 minutes or until set.
Nutrition Facts :
PEANUT BUTTER CUSTARD COBBLER
what if custard and cobbler are combined,this recipe gonna be a dessert goldmine,it filled with peanut butter.
Provided by raymond spencer @clownman70360
Categories Other Desserts
Number Of Ingredients 18
Steps:
- In a small bowl,combine cookie crumbs and splenda;stir in butter.Press onto the bottom of a greased 13-in.x9-inch baking dish.Bake at 375 degrees for 8 minutes or until set.Cool on a wire rack.
- For filling,in a large saucepan,combine splenda,cornstarch,flour and salt.Stir in milk until smooth.Cook and stir over medium-high heat until thickened and bubbly.Reduce heat;cook and stir 2 minutes longer.Remove from the heat.Stir a a small amount of hot mixture into egg yolks;return all to pan,stirring constantly.Bring to to a gentle boil;cook and stir 2 minutes longer.Remove from the heat.Stir in peanut butter until smooth.Gently stir peanut butter mixture into the pan.Pour over the crust.Cover and refrigerate for at least 2 hours.
- In a large bowl,beat cream and peanut butter until it begins to thicken.Add confectioners'sugar;beat until stiff peaks form.Spread over peanut butter mixture.Sprinkle with peanut butter cups and peanuts.Drizzle with chocolate syrup.
PEANUT BUTTER CUSTARD PIE
Make and share this Peanut Butter Custard Pie recipe from Food.com.
Provided by KitchenCraftsnMore
Categories Pie
Time 1h
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Combine ingredients and pour into pastry lined pie plate.
- Bake at 450 degrees for 10 minutes.
- Reduce heat to 325 degrees and bake for 30-40 minutes longer or till knife inserted in center comes out clean.
- Serve with whipped cream, if desired.
Nutrition Facts : Calories 260.3, Fat 10.2, SaturatedFat 3.3, Cholesterol 114.3, Sodium 213.3, Carbohydrate 37.9, Fiber 0.6, Sugar 12.6, Protein 7.8
PEACHY CUSTARD DESSERT
Fresh peaches 'n cream spiced with cinnamon top an easy pat-in-the-pan pastry in this dessert that is served warm. It's just peachy!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h5m
Yield 9
Number Of Ingredients 10
Steps:
- Heat oven to 400°F. Mix flour, 2 tablepoons sugar, the salt and baking powder in medium bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Pat mixture firmly and evenly in bottom and halfway up sides of ungreased square pan, 8x8x2 inches.
- Spread peaches in crust in pan. Mix 1/3 cup sugar and the cinnamon; sprinkle over peaches. Bake 15 minutes.
- Beat egg yolks and whipping cream until well blended; pour over peaches. Bake 25 to 30 minutes or until custard is set and edges are light brown. Serve warm. Store covered in refrigerator.
Nutrition Facts : Calories 245, Carbohydrate 25 g, Cholesterol 90 mg, Fat 3, Fiber 1 g, Protein 3 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 115 mg
PEANUT BUTTER CUSTARD
This custard shows off the way that you can combine different types of carrageenans to create a custardlike dessert with a soft, tender texture that holds its shape beautifully. It gives you the gentle, set texture of a baked egg custard but it can be cooked on top of the stove. Beyond that, if you love peanut butter, you are going to be in hog heaven. It's that good.
Yield makes 8 servings
Number Of Ingredients 6
Steps:
- Put the maple syrup in a blender with 112.5 grams of the milk. Turn the blender on low and slowly increase the speed until a vortex forms. Sprinkle in the carrageenans and blend for 30 seconds to disperse them. Add the remaining milk to the blender and pulse to combine.
- Pour the mixture into a pot set over medium heat. Slowly heat to 185°F (85°C) to hydrate the carrageenans.
- In a small bowl, microwave the peanut butter for 1 to 2 minutes to warm it through. When the milk reaches the desired temperature, add the peanut butter and salt and stir together. Pour the mixture into a clean blender and puree to fully combine the ingredients.
- Pour the custard base into eight 6-ounce molds and refrigerate for at least 3 hours. When the custards are completely cool, unmold and serve. Once the custards are completely cool they can be covered and kept in the refrigerator for up to 3 days.
PEANUT BUTTER AND FRUIT COBBLER FOR 1
This is a little concoction I came up with to satisfy my sweet tooth and peanut butter cravings, while keeping some healthy aspects in mind such as fruit and fiber.
Provided by carebear18
Categories Dessert
Time 20m
Yield 1 ramekin, 1 serving(s)
Number Of Ingredients 6
Steps:
- Preheat toaster oven to 350.
- Put fiber one in a sealed plastic bag and crush till it is fine.
- Add flour, and brown sugar to the bag and mix.
- Add peanut butter and honey to the dry mixture in bag. Mix ingredients till it is well incorporated. It will be a crumbly mixture but should be able to hold it's form. If necessary, you can add some water to the mix.
- Press half of the mixture into the bottom of a ramekin and bake for about 10 minutes.
- Remove the ramekin from the over, add fruit then top with the remaining mixture.
- Bake for an additional 5 to 10 minutes. Watch to make sure the topping does not burn.
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