With a delicious, handmade spice rub, crispy chicken thighs are roasted in the oven. The skin on the bone-in chicken thighs crisps up wonderfully while the meat remains luscious and moist. For a dinner the entire family will enjoy, serve this cost-effective main dish with any side dish.
| Prep Time: | 5 mins |
| Cook Time: | 15 mins |
| Additional Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ⅓ cup white sugar
- 4 ½ teaspoons cornstarch
- ¼ teaspoon salt
- 1 ½ cups milk
- ½ cup half-and-half
- ½ cup peanut butter
- 1 teaspoon vanilla extract
Instructions
- Stir sugar, cornstarch, and salt together in a saucepan. Stream milk and half-and-half into the saucepan while stirring to dissolve the sugar mixture.
- Bring the mixture to a boil, reduce heat to medium, and cook, stirring continually, for 2 minutes. Remove saucepan from heat; stir peanut butter and vanilla extract into the milk mixture until smooth.
- Divide the mixture into 4 small serving dishes and refrigerate until firm, at least 30 minutes.
Nutrition Facts
| Calories | 354 kcal |
| Carbohydrate | 31 g |
| Cholesterol | 19 mg |
| Dietary Fiber | 2 g |
| Protein | 12 g |
| Saturated Fat | 7 g |
| Sodium | 344 mg |
| Sugars | 24 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
Prepared exactly as directed and this is definitely a keeper! Perfect texture, perfect sweetness, perfect amount of peanut butter.
Lower fat recipe: I use 2 full cups of 1% milk, and 6 level tablespoons (use a knife to level) of cornstarch. I blend the dry sugar, salt and cornstarch thoroughly using a whisk (this avoids lumps in your final product). Then I add all two cups of milk and make sure to stir completely. I bring to a boil at medium high, which takes almost ten minutes on my electric stove, stirring almost constantly and scraping the bottom of the saucepan with the whisk. When it boils, I do stir constantly, and turn it back to medium, making sure to boil the full two minutes (use a tall enough saucepan, it really rises!). I remove from the heat and stir in the half cup PB and teaspoon of vanilla (don’t leave the vanilla out, I did once and it was bland). I top portions with chocolate chips. This is a great recipe I have made at least ten times.
I made it this week, I did add extra cornstarch to it won’t be to loose and I added Reese’s pieces to it. I got a remade chocolate pie shell and added a chocolate drizzle and whip cream and mini Reese peanut butter cups. It looked and tasted amazing! I will be using this recipe again! Everyone loved it!
Just finished making this. I used a double boiler. Added two egg yolks. And added three additional tsp of corn starch per one reviewer. Unfortunately, I used one cup of peanut butter. Yup you read right. It is very rich. Quite creamy and very, very peanut buttery. I’ll need peanut butteraholics after this p-butter amount mistake. But well worth it..
I made it but no vanilla, or half and half, added tapioca. Filled part way, let set, then chocolate tapioca on top. Yes it’s a peanut butter cup pudding.
Just made it and it is chilling now. I did take the advice from other post and added 3 more teaspoons of corn starch. Good and thick.
Simple, quick and delicious. I use 1 cup half and half and 1 cup rice milk as it’s the only kind of milk we buy. Also whisk in an egg before cooking to ensure thickening because of the rice milk. Probably not necessary. My family loves this. Its delicious!
made a chocolate oreo cookies shamed then 1/2 butter add formed it to pie crust took the peanut butter pudding put in pie shell 2hr in the freezer yumm OOoo
Was a little thin, could be operator error…fabulous flavor.
I can’t review this recipe on the amount of cornstarch since I got a little heavy handed with that. I will review on the amount of peanut butter. First, I’m a peanut butter lover, but even making a sandwich I spread my peanut butter on the lighter side. So I will cut the amount by half and try that next time. I do realize that the name makes reference to peanut butter twice, still thought it heavy however. Other reviewers liked the amount so maybe you would too. I do think this would make a great peanut butter frozen pop.
This was a nice rich creamy peanut buttery pudding. I did have to add another couple of tsp of corn starch as it was kinda runny with what was called for as another reviewer suggested.
This pudding will definitely satisfy a peanut butter craving. It is rich and tasty. Only thing is I am not sure about the correct amount of cornstarch? I added 2 more tablespoons before it was done. However, I am now thinking 2 1/2 tablespoons, total, would have been good. I tasted it before adding extra, and it had this awesome peanut butter icecream flavor. However, I knew there was no way it would get completely thick. I then reheated it with the additional cornstarch, which completely thickened it but gave it that slightly boxed pudding taste and texture. I would have to work on the perfect amount. I used shelf stable whipping cream Trader Joes brand and Planters creamy natural peanut butter.