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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 8 |
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I liked it because it doesn't use eggs or instant pudding mixes. Courtesy of La Lechera sweetened condensed milk, 50% less sugar. Cooking time is the time it takes for the pudding to cool. Ingredients:
2 cups water |
1 (14 ounce) can sweetened condensed milk (la lechera 50% less sugar, or other) |
1 (12 ounce) can evaporated milk |
1 cup peanut butter |
4 tablespoons cornstarch, dissolved in 1/4 cup water |
1/4 cup toasted peanuts, coarsely chopped |
raspberries (optional) or strawberry, for garnish (optional) |
Directions:
1. In a medium saucepan, combine water with the condensed and evaporated milks, and the peanut butter. Bring to a boil over low heat, mixing constantly with a wire whisk. When mixture boils, add the dissolved cornstarch, and cook for 2 minutes or until it comes to a boil again, whisking constantly. Remove from heat and let cool slightly. Divide among 8 custard cups and let cool. Sprinkle with peanuts and garnish with raspberries or strawberries, if desired. Refrigerate when cool.
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