Peanut Butter Custard Blast

By á-4202

Ingredients

• 2 cups chocolate cookie crumbs
• 2 TBS sugar
• 1/3 cup butter, melted
• 1 1/2 cups sugar
• 1/3 cup cornstarch
• 2 TBS all purpose flour
• 1/2 tsp salt
• 6 cups milk
• 6 egg yolks, beaten
• 1 cup creamy peanut butter
• 2 cups heavy whipping cream
• 1 TBS confectioners' sugar
• 6 peanut butter cups, chopped
• 1/2 cup chopped salted peanuts
• 2 TBS chocolate syrup

Details

Servings 15
Preparation time 30mins
Cooking time 210mins

Preparation

Step 1

1) Preheat oven to 375 degrees F. In a small bowl, combine cookie crumbs and sugar; stir in butter. Press onto bottom of a greased 13x9 inch baking dish. Bake 8 mins or until set. Cool on a wire rack.

2) In a lrg saucepan, combine sugar, cornstarch, flour and salt. Stir in milk until smooth. Cook and stir over med-high heat until thickened and bubbly. Reduce heat; cook and stir 2 mins. Remove from heat. Stir in small amount of hot mixture into egg yolks; return all to pan, stirring constantly. Bring to a gently boil; cook and stir 2 mins.

3) 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 hrs.

4) In a lrg 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