Peanut Butter Custard Blast Recipe
- 2 cups cream-filled chocolate sandwich cookie crumbs
- 2 tablespoons sugar
- 1/3 cup butter, melted
- 1-1/2 cups sugar
- 1/3 cup cornstarch
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 6 cups 2% milk
- 6 egg yolks, beaten
- 1 cup creamy peanut butter
- 2 cups heavy whipping cream
- 1 tablespoon confectioners' sugar
- 6 peanut butter cups, chopped
- 1/2 cup chopped salted peanuts
- 2 tablespoons chocolate syrup
- Preheat oven to 375°. In a small bowl, combine cookie crumbs and sugar; stir in butter. Press onto bottom of a greased 13x9-in. baking dish. Bake 8 minutes or until set. 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 1 cup into peanut butter until smooth. Gently stir peanut butter mixture into the pan. Pour over crust. Cool to room temperature. Cover and refrigerate 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. Yield: 15 servings.
Reviews for Peanut Butter Custard Blast(30)
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It tasted great, but I couldn't get the custard to thicken. We had to put it in the freezer so it would be hard enough to eat it. Other than that, it was delicious!
Oh my goodness, oh my goodness! And I do mean GOOD! I have made this recipe 2 times now; once making the homemade custard and the second I ran out of time so used instant pudding. Both were fabulous. To incorporate my peanutbutter with the instant pudding, I microwaved the peanutbutter until very soft and used my electric whisk to combine it. I also used Cool Whip the 2nd time since I was in such a rush. Very, very good and easily adaptible...I like that in recipe. This is a definite keeper.
We really enjoyed this. Definitely something different for a hot summer. I went with 1% milk (already had a gallon & didn't want to buy more). A little scary in the nutritional information, but we found we could stretch it to 30 servings so we would eat a little at a time.
I'm always asked to make the same old dessert for parties. I wanted to bring something different, so when I received the email with this included I just had to try it...OMG it's to die for, it was a super HUGE hit at the 4th of July picnic...on lady said, and I quote "OMG This is as good as reading Shades of Gray"...I guess I know what I'll be asked to bring.....
HUGE success! My husband does not take to many sweets but this one he has asked for again!. I will admit however that I cheated and instead of making a custard I used instant pudding, just did not have the time.
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