Best 2 Peanut Butter Custard Blast Recipes
Indulge in a symphony of flavors with our irresistible Peanut Butter Custard Blast. This culinary delight combines the rich, nutty taste of peanut butter with the smooth, creamy texture of custard, creating a dessert that will tantalize your taste buds. Discover the perfect balance of sweet and savory in this unique treat, enhanced by crunchy peanuts and a drizzle of luscious chocolate sauce. Get ready to embark on a taste adventure with our collection of delightful recipes that will make this Peanut Butter Custard Blast the star of your dessert table.
**Recipes Included:**
1. **Classic Peanut Butter Custard Blast:** Experience the timeless charm of this classic recipe, where creamy custard meets rich peanut butter, topped with whipped cream and a cherry for a touch of elegance.
2. **Peanut Butter Custard Blast with Chocolate Ganache:** Elevate your dessert game with this decadent version, featuring a layer of rich chocolate ganache that complements the peanut butter and custard perfectly.
3. **Peanut Butter Custard Blast with Salted Caramel:** Indulge in a delightful twist on the classic, where salted caramel adds a touch of sweet and salty complexity, taking your taste buds on a thrilling ride.
4. **Peanut Butter Custard Blast with Peanut Butter Chips:** Amplify the peanut butter flavor with the addition of crunchy peanut butter chips, creating a textural contrast that will keep you coming back for more.
5. **Peanut Butter Custard Blast with Fresh Berries:** Embrace the vibrant flavors of fresh berries in this refreshing variation, where juicy strawberries, blueberries, and raspberries add a burst of sweetness and color to the classic dessert.
PEANUT BUTTER CUSTARD BLAST
"Ooey, gooey, great!" is how friends and family describe this chocolate-peanut butter dessert. I appreciate the make-ahead convenience. -Marilee Evenson, Wisconsin Rapids, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 15 servings.
Number Of Ingredients 17
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.
Nutrition Facts : Calories 585 calories, Fat 37g fat (16g saturated fat), Cholesterol 144mg cholesterol, Sodium 396mg sodium, Carbohydrate 55g carbohydrate (40g sugars, Fiber 3g fiber), Protein 12g protein.
PEANUT BUTTER CUSTARD BLAST RECIPE
Provided by babygirl36
Number Of Ingredients 17
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.
Tips:
- Mise en Place: As with any baking or cooking recipe, it's crucial to have all your ingredients prepped and measured before you start cooking. This will ensure a smooth and efficient process.
- Choosing the Right Custard Base: The recipe uses a combination of evaporated milk, whole milk, and cornstarch as the custard base. You can substitute the dairy milk with your preferred plant-based milk, but ensure it's a thick and creamy variety like oat or soy milk.
- Heating the Custard Base: Use medium-low heat when heating the custard base to prevent scorching. Stir constantly to ensure even cooking and to avoid lumps forming.
- Straining the Custard: Straining the custard through a fine-mesh sieve before churning helps remove any potential lumps, resulting in a smooth and creamy texture.
- Churning the Custard: You can use an ice cream maker or a stand mixer with a paddle attachment to churn the custard. If using an ice cream maker, follow the manufacturer's instructions for churning time.
- Incorporating Peanut Butter: Once the custard has reached a soft-serve consistency, fold in the creamy peanut butter until well combined. This will prevent the peanut butter from becoming too stiff.
- Freezing the Custard: Transfer the churned custard to a freezer-safe container and freeze for at least 4 hours or overnight for a firmer texture.
Conclusion:
This Peanut Butter Custard Blast recipe is a delightful fusion of creamy custard and rich peanut butter flavors. With its smooth and velvety texture, this frozen treat is sure to be a hit with peanut butter enthusiasts. The recipe provides detailed instructions and helpful tips to guide you through the process, making it perfect for both experienced bakers and those looking to try something new. Whether you're enjoying it as a refreshing snack or a sweet ending to a meal, this Peanut Butter Custard Blast is a delectable treat that will satisfy your cravings.
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