This one was Justus’ idea. He’s my 17-year old, my senior in high school. These are my last few months with him at home so when he said, “Mom, do you think you could figure out how to make Peanut Butter Pudding?” of course I immediately dropped whatever I was doing to work on his request.
I kid. I mean, I would never drop whatever I’m doing to go with a whim of one of my children. Never would I attempt to spoil any of my kids. Especially when it comes to food. They must be taught patience, that the world doesn’t revolve around them, even if it is their senior year and the mother can’t breathe at the thought of missing out on the delightful morning conversations she enjoys with her second born every morning before the others wake up. Even if.
Okay fine. I dropped what I was doing and I made the kid some Peanut Butter Pudding. It sounded like an amazing treat, and I agreed with Justus that the protein mixed in with the sweetness would be a fabulous combination.
As an aside, it is worth a mention that I learned with our first born that the world doesn’t end when you graduate a child and send him from home. Life with your adult child does, indeed, grow in richness (this is ironic because of the college bills). But this doesn’t stop me from feeling all of the many feelings associated with launching another child from our nest. I will enjoy this time with him to the full. I will cry tears of joy and pride frequently. And I will make him pudding with peanut butter in it, just because he mentions that it sounds good.
The recipe is simple (you would expect nothing less, right?). It is creamy and rich and delightful. It tastes even better served with Chocolate Pudding.
Easy Peanut Butter Pudding
- 2½ cups milk
- 3 egg yolks
- ½ cup natural creamy peanut butter
- ½ cup real maple syrup, honey, sucanat, or brown sugar
- 4 Tablespoons corn starch
- ¼ teaspoon sea salt
- 1 Tablespoon butter
- 1 teaspoon vanilla
- In a medium saucepan, whisk together all ingredients except butter and vanilla.
- Cook over medium heat, stirring constantly until pudding begins to thicken.
- Stir over the heat for about 15 more seconds or until pudding has reached desired thickness. Remove immediately from the heat, and continue to stir until pudding is creamy.
- (I use my whisk the whole time for stirring and find this works great!)
- Add butter and vanilla and continue to stir until mixed.
- Pour into serving dishes and serve warm, or chill for two hours and serve cold.
It’s possible you can look forward to me sharing other great food ideas Justus has this year. Not that I’ll drop everything and make them on a whim. We would never, ever want to spoil our children. Especially with food. Even if it’s their senior year.
“Hey Mom. Think you could make my favorite Italian Cream Cheese Chicken soon?” Absolutely, Justus. Absolutely.