Why did it take me so long to jump on the homemade pudding bandwagon? Oh my goodness, it is so much better than the box stuff! It definitely takes a little more time, but it is so easy to make. I see some pudding experiments in my future.
The recipe I used is from the 1999 Taste of Home cookbook. The only thing I would change is to decrease the amount of vanilla by about half. I thought the vanilla flavor competed with the peanut butter a little too much. I also made brownies for James to take to work so we put pudding on top of brownies...SO GOOD!
Peanut Butter Pudding:
1/3 c sugar
4-1/2 t cornstarch
1/4 t salt
1-1/2 c milk (I used skim, but it would probably be creamier with whole milk.)
1/2 c half and half
1/2 c peanut butter
1 t vanilla (I'll cut in half next time I make it.)
1. In a saucepan, combine sugar, cornstarch, and salt. Gradually stir (I used a whisk to prevent clumps) in milk and cream.
2. Bring to a boil over medium heat. Once boiling, cook and stir for 2 minutes.
3. Remove the pot from the heat and stir in vanilla and peanut butter until smooth. Pour into a bowl or individual serving dishes. Place plastic wrap directly on top of the pudding to prevent a film and refrigerate for a couple of hours before eating.