Peanut Butter Pudding
CACFP: ¼ cup = 1 meat

Ingredients 20 servings
Peanut Butter, natural ⅔ cup
Sugar ⅔ cup
Salt dash
Hot Milk 1 quart
Eggs 1
Water ⅛ cup
Cornstarch ⅓ cup
Vanilla 2 teaspoons

  • 1. Add sugar and salt to milk and peanut butter; heat to simmering point.
  • 2. Beat eggs; combine with water. Beat in cornstarch.
  • 3. Add egg mixture slowly to milk mixture, stirring constantly with a whip. Cook about 6 minutes, continuing to stir, until mixture has returned to simmering point.
  • 4. Remove pudding from heat and stir in vanilla.
  • 5. Cool quickly in the refrigerator, stirring often.

    Note: If serving fewer than 20, refrigerate or freeze unused portion to serve at a later date.