Peanut Butter Custard Food

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:

• 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

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.

P-NUTTY BAKED CUSTARD

Steps:

• Preheat oven to 325 degrees.
• In a mixer or blender, gradually combine milk with peanut butter, beating until smooth.
• Combine eggs with sugar, salt, and vanilla, and blend into peanut butter/milk mixture.
• Pour into a buttered 1-quart baking dish, set the dish into a water bath ~ set the baking dish in a larger pan filled with 1" of hot water ~ bake at 325 degrees for about 45 minutes, until knife inserted half-way between side of dish and center comes out clean. Do not overcook!
• Caution: Why is custard sometimes watery and grainy? Heating too much and cooking too long both make custard curdle. The spongy protein web of eggs and milk loses its elasticity and then hardens, shrinks, and squeezes out the liquid it holds. The custard tastes watery and flat, and the toughened, oversolidified egg-milk protein feels and looks grainy. Overcooked baked custards get bubbles and start to leak clear liquid. The weeping is called syneresis. Once a custard curdles, there is no way back. It's wiser to undercook slightly when in doubt!
• Serve warm or cold ~ garnish with whipped cream, or lightly dust with powdered sugar and garnish each serving with a small blob of bright jelly!

PEANUT BUTTER CUSTARD PIE

Steps:

• Combine ingredients and pour into pastry lined pie plate.
• Bake at 450 degrees for 10 minutes.
• Reduce heat to 325 degrees and bake for 30-40 minutes longer or till knife inserted in center comes out clean.
• Serve with whipped cream, if desired.