Chocolate Peanut Pudding
(yield: 25)
temp: cold
time: 3 1/2 hour
ingredients
4 oz. unsweetened baking chocolate
2 c. crunchy peanut butter
1 c. honey
8 eggss, beaten and at room temperature
8 c. milk
2 tsp. vanilla
1 c. raisins, optional
procedure:
1. melt chocolate in the top of a double boiler; stir in the peanut butter and honey to make a nice thick hixture.
2. stir in the milk and beat with a wire whisk until the mixture is blended and very warm.
3. add 2 cups liquid to the beaten esgs; mix well and return them to the double boiler. stir in the raisins,
4. cook the mixture in the double boiler until it is thick like a custard or cream sauce—about 5 mintues.
5. stir in the vanilla, pour into custard cups or one serving dish, and chill several hours.
Source: KJFSC