Peanut Butter Pudding with Bananas
Votes: 1
Time: 6 hours 30 minutes
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 534, total fat 33 G., saturated fats 10 G., proteins 13 G., carbohydrates 52 G., fiber 3 G., cholesterol 99 mg, sodium 164 mg, sugar 26 G.
Calories 534, total fat 33 G., saturated fats 10 G., proteins 13 G., carbohydrates 52 G., fiber 3 G., cholesterol 99 mg, sodium 164 mg, sugar 26 G.
These adorable mini pudding cups are perfect for party favors or as a dessert after a holiday dinner. You can customize the ingredients to suit your taste preferences and available ingredients: for example, use crushed Oreo cookies instead of vanilla wafers, or add a little strawberry jam, which pairs beautifully with peanut butter.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 0.5 cup granulated sugar
- 3 cups whole milk
- 3 large egg yolks, beaten
- 1 tbsp cornstarch
- 1/8 tsp salt
- 1 cup natural creamy peanut butter
- 2 large ripe bananas
- 32 round vanilla wafer cookies
- 0.5 cups heavy cream
- 1 tbsp powdered sugar
- 2 tbsp coarsely chopped honey-glazed peanuts
- Special equipment: 8 paper cups with a capacity of 150 ml.
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Recipes with similar ingredients: eggs, milk, cream, wafer cookies, Peanut butter, bananas, starch
Cooking the dish according to the recipe:
- In a large bowl, combine granulated sugar, 1/3 cup milk, egg yolks, cornstarch, and salt. In a large saucepan, heat the remaining 2 2/3 cups milk over medium heat until hot, but not boiling.
- Whisk half the milk into the egg mixture until smooth, then gradually whisk the egg mixture into the milk in the saucepan. Bring to a boil, stirring constantly, and cook, whisking constantly, until the mixture thickens, 6-8 minutes. Remove the saucepan from the heat and stir in the peanut butter until melted.
- Transfer to a medium bowl and let the pudding cool to room temperature, stirring frequently to prevent a skin from forming, about 45 minutes.
- Cut the bananas into small pieces. Spread an even layer of pudding in the bottom of a 150 ml paper cup; top with 2 cookies, then 1 tablespoon of bananas. Repeat with another layer of pudding, cookies, and bananas. Top with a final layer of pudding.
- Repeat with the remaining ingredients to make 8 servings. Cover and wrap with plastic wrap and refrigerate until the cookies soften, at least 6 hours, or preferably overnight.
- When you are ready to serveBeat the heavy cream with powdered sugar until stiff peaks form. Spoon 1 tablespoon of whipped cream onto each pudding and sprinkle with chopped peanuts.
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