Servings: 2.25 cups
Equipment
Ingredients
- 1 1/2 cups milk ~360 g
- 3/8 cup peanut butter ~95 g
- 4 egg yolks medium or large, about 60-70 g
- 3 1/3 tablespoons cornstarch ~33 g
- 7 tablespoons sugar ~87g
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract optional
Instructions
- Heat the Milk Mixture. Whisk together milk, vanilla extract, and sugar in a saucepan; heat until steaming (not boiling).1 1/2 cups milk, 1 teaspoon vanilla extract, 7 tablespoons sugar
- Prep the Yolks. In a separate bowl, whisk egg yolks, cornstarch, and 2 tablespoons of the lukewarm milk mixture until smooth.4 egg yolks, 3 1/3 tablespoons cornstarch
- Temper the Eggs. Slowly whisk a few spoonfuls of hot milk into the yolk mixture, repeating 3–4 times to prevent curdling.
- Cook Until Thick. Pour everything back into the saucepan; cook over medium heat, stirring constantly, until thick and bubbling (2–4 minutes).
- Remove and Whisk. Take off heat and whisk for about a minute to smooth out any lumps.
- Stir in Peanut Butter. Add creamy peanut butter and stir until fully blended.3/8 cup peanut butter
- Taste and Adjust. Stir in salt, then taste and add more salt or sugar if needed.1/8 teaspoon salt
- Strain if Desired. For extra smoothness, press through a fine-mesh sieve.
- Cover and Chill. Lay plastic wrap on the surface to prevent a skin; cool briefly at room temperature, then refrigerate.
- Whisk and Use. Once chilled, whisk until smooth and use for piping or spreading.
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