Peanut Butter Pudding
User Reviews
5.0
78 reviews
Excellent
Peanut Butter Pudding
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Peanut Butter Pudding is scrape-the-pan delicious. And this homemade pudding is just as easy as a box mix, but so much more scrumptious!
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Ingredients
- 1/2 cup brown sugar, lightly packed
- 1/2 tsp salt
- 2 cups whole milk
- 3 Tbsp cornstarch
- 1/2 cup peanut butter, creamy
- 1 tsp vanilla extract
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Instructions
- Whisk the cornstarch with a little bit of the milk until very smooth and the cornstarch is completely dissolved. Add this mixture back to the rest of the milk, and set aside.
- In a medium, heavy bottomed saucepan, add the brown sugar along with a couple tablespoons water and melt the mixture until it starts to bubble.
- Add the milk and the salt to the saucepan, and whisk everything together. It's ok if the sugar seizes up, it will melt again as the pudding cooks.
- Over medium heat, continue to cook the mixture, stirring constantly, until it just comes to a boil.
- Remove from the heat and whisk in the peanut butter and the vanilla extract until completely smooth.
- Pour the pudding into your pudding cups, and allow to chill in the fridge for a few hours, or up to overnight. Serve with whipped cream and crushed peanuts, if desired.
Nutrition Information
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Calories
394kcal
(20%)
Carbohydrates
45g
(15%)
Protein
12g
(24%)
Fat
20g
(31%)
Saturated Fat
6g
(30%)
Cholesterol
12mg
(4%)
Sodium
500mg
(21%)
Potassium
409mg
(12%)
Fiber
2g
(8%)
Sugar
36g
(72%)
Vitamin A
198IU
(4%)
Calcium
175mg
(18%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 394 kcal
% Daily Value*
| Calories | 394kcal | 20% |
| Carbohydrates | 45g | 15% |
| Protein | 12g | 24% |
| Fat | 20g | 31% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 12mg | 4% |
| Sodium | 500mg | 21% |
| Potassium | 409mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 36g | 72% |
| Vitamin A | 198IU | 4% |
| Calcium | 175mg | 18% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
78 reviews
Excellent
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