Ingredients50 m servings 354 cals
- Stir sugar, cornstarch, and salt together in a saucepan. Stream milk and half-and-half into the saucepan while stirring to dissolve the sugar mixture.
- Bring the mixture to a boil, reduce heat to medium, and cook, stirring continually, for 2 minutes. Remove saucepan from heat; stir peanut butter and vanilla extract into the milk mixture until smooth.
- Divide the mixture into 4 small serving dishes and refrigerate until firm, at least 30 minutes.
Per Serving: 354 calories; 21.5 g fat; 31.4 g carbohydrates; 12 g protein; 19 mg cholesterol; 344 mg sodium. Full nutrition
ReviewsRead all reviews 3
This was a nice rich creamy peanut buttery pudding. I did have to add another couple of tsp of corn starch as it was kinda runny with what was called for as another reviewer suggested.
I can't review this recipe on the amount of cornstarch since I got a little heavy handed with that. I will review on the amount of peanut butter. First, I'm a peanut butter lover, but even makin...