*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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 making a sandwich I spread my peanut butter on the lighter side. So I will cut the amount by half and try that next time. I do realize that the name makes reference to peanut butter twice, still thought it heavy however. Other reviewers liked the amount so maybe you would too. I do think this would make a great peanut butter frozen pop.
This pudding will definitely satisfy a peanut butter craving. It is rich and tasty. Only thing is I am not sure about the correct amount of cornstarch? I added 2 more tablespoons before it was done. However I am now thinking 2 1/2 tablespoons total would have been good. I tasted it before adding extra and it had this awesome peanut butter icecream flavor. However I knew there was no way it would get completely thick. I then reheated it with the additional cornstarch which completely thickened it but gave it that slightly boxed pudding taste and texture. I would have to work on the perfect amount. I used shelf stable whipping cream Trader Joes brand and Planters creamy natural peanut butter.
Just finished making this. I used a double boiler. Added two egg yolks. And added three additional tsp of corn starch per one reviewer. Unfortunately, I used one cup of peanut butter. Yup you read right. It is very rich. Quite creamy and very, very peanut buttery. I'll need peanut butteraholics after this p-butter amount mistake. But well worth it..
Simple, quick and delicious. I use 1 cup half and half and 1 cup rice milk as it's the only kind of milk we buy. Also whisk in an egg before cooking to ensure thickening because of the rice milk. Probably not necessary. My family loves this. Its delicious!