Peanut Butter Milk Chocolate Puddings
Makes 6
Serve the puddings in clear dishes to show off the distinct layers
Peanut butter pudding:
1/2 cup sugar
5 teaspoons cornstarch
1/8 teaspoon salt
1 3/4 cups whole milk
1/2 cup heavy whipping cream
1/2 cup creamy (smooth) natural peanut butter (made with only peanuts and salt)
1 teaspoon vanilla extract
Chocolate pudding:
6 tablespoons sugar
2 tablespoons cornstarch
2 tablespoons natural unsweetened cocoa powder
Pinch of salt
1 1/2 cups whole milk
1/2 cup heavy whipping cream
4 ounces imported milk chocolate, chopped
1 teaspoon vanilla extract
Topping:
1 cup chilled heavy whipping cream
1 tablespoon powdered sugar
For Peanut butter pudding: Whisk first 3 ingredients in large saucepan to
blend. Gradually whisk in milk, then cream. Whisk over medium heat until
mixture comes to boil. Then boil until thick, whisking constantly, about 30
seconds. Whisk in peanut butter; boil until thick again, whisking often,
about 1 minute longer. Remove from heat; whisk in vanilla. Divide pudding
among six 1-cup glasses or dishes (generous 1/3 cup each). Chill uncovered
while preparing chocolate pudding.
For chocolate pudding: Whisk first 4 ingredients in heavy large saucepan.
Gradually whisk in milk, then cream. Whisk over medium heat until mixture
comes to boil. Boil until thick, whisking constantly, about 30 seconds. Add
chopped chocolate. Boil until chocolate melts and pudding is thick again,
whisking often, 1 to 2 minutes longer. Remove from heat; whisk in vanilla.
Cool pudding 5 minutes. Spoon atop peanut butter pudding, dividing equally
(about 1/3 cup each). Chill puddings uncovered until cold, at least 2 hours.
DO AHEAD: Can be made 1 day ahead. Cover and keep chilled.
For topping: Whisk cream and powdered sugar in medium bowl to soft peaks.
Spoon topping onto puddings and serve.