Peanut Butter Custard Recipes

PEANUT BUTTER CUSTARD BLAST

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.

PEANUT BUTTER CUSTARD

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.

PEANUT BUTTER CUSTARD

Steps:

• Preheat oven to 325 degrees F. Grease a small baking dish. In a bowl beat together eggs and peanut butter. When blended, add other ingredients and stir to mix. Pour into greased baking dish and set dish in a pan of hot water. Bake 30 minutes or until a knife inserted into the center comes out clean.

PEANUT BUTTER CUSTARD

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 CUSTARD PIE

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.