Peanut Butter Custard Blast Recipes

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.

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.

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.

Steps:

• Preheat oven to 375*. In a small bowl, combine cookie crumbs and sugar; stir in butter. Press onto bottom of a greased 9x13 baking dish. Bake 8 minutes or until set. 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 for 2 minutes. Remove from heat. Stir a small amount of the hot mixture into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from heat. Stir 1 cup of peanut butter until smooth. Gently stir peanut butter mixture into the pan. Pour over crust. Cool to room temperature. Cover and refrigerate 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.