Peanut Butter Custard Blast 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:

• 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:

• 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 BLAST RECIPE

Steps:

• Preheat oven to 375*. In a small bowl, combine cookie crumbs and sugar; stir in butter. Press onto bottom of a greased 9x13 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 for 2 minutes. Remove from heat. Stir a small amount of the hot mixture into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from heat. Stir 1 cup of 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.