PEANUT BUTTER BLAST
This milk shake is a refreshing treat but it also offers protein, calcuim, Bvitamins, potassium, and a subtle does of peanut butter flavor. From Family Fun magazine
Provided by Chef Mandy Sue
Categories Shakes
Time 5m
Yield 12 oz shake, 1 serving(s)
Number Of Ingredients 4
Steps:
- For each shake, mix the mil, peanut butter and maple syrup or honey in a blender for several seconds, until smooth. Add the ice cream and pulse until just combined.
PEANUT BUTTER CUSTARD
Make and share this Peanut Butter Custard recipe from Food.com.
Provided by Creation In Hope
Categories Dessert
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts :
PEANUT BUTTER CUSTARD BLAST RECIPE
Provided by babygirl36
Number Of Ingredients 17
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.
PEANUT BUTTER CUSTARD
This custard shows off the way that you can combine different types of carrageenans to create a custardlike dessert with a soft, tender texture that holds its shape beautifully. It gives you the gentle, set texture of a baked egg custard but it can be cooked on top of the stove. Beyond that, if you love peanut butter, you are going to be in hog heaven. It's that good.
Yield makes 8 servings
Number Of Ingredients 6
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.
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