Peanut Butter Custard Dessert Shots

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Have you had a chance to indulge into some peanut buttery custard lately?

Or ever?

Peanut Butter Custard Dessert Shots by

If you’ve been hanging out with me over here… you’ve probably gotten the jest that I LOVE peanut butter.

And, this Peanut Butter Custard is amazingly smooth and creamy.

Peanut Butter Custard Dessert Shots by #dessert

I’ve shared with you a while ago, how to make a simple White Chocolate Custard.  This is the same recipe I’m using, except I switched out the white chocolate for the peanut butter.  You can find all of the step by step directions here.

There is no delicate way of really making this custard.  There’s no double-boiling.  Just whisking (the whole time!) over medium heat in a heavy sauce pan.

Peanut Butter Custard Dessert Shots -

The hardest part about this custard is waiting for it to cool.  Although, I enjoy it straight out of the pan!  (It’s really hard to resist.)

After the custard cools, start building your dessert shots.

These are mini shots of dessert… three whole ounces of pure peanut butter heaven…with Oreo crumbs, of course!  Also, garnish them with some Pocky Sticks— totally optional.

Peanut Butter Custard Dessert Shots - #PeanutButter

Note:  If you have peanut allergies, simply substitute this recipe with the White Chocolate Custard recipe.  It’s just as much delicious with the crushed cookie crumbs!

Enjoy this sweet, peanut buttery, and (very) simple mini dessert!

Peanut Butter Custard Dessert Shots

Serve in individual (3 ounce) mini dessert glasses or bowls. Serves 8-10 mini desserts. (About 3 cups.) You can enjoy this decadent custard warm or cold.
  • ½ cup sugar
  • 3 tablespoons cornstarch
  • ½ teaspoon salt (I used kosher salt)
  • 4 egg yolks
  • 3 cups whole milk
  • ½ cup unsalted cold butter, cut into pieces
  • 1 teaspoon vanilla
  • 1 cup creamy peanut butter
  • 10 Oreo cookies, crushed

  1. In a heavy large sauce pan, whisk together the sugar, cornstarch and salt.
  2. Put on medium-high heat.
  3. Immediately add and whisk the milk and yolks (while burner is heating up).
  4. Continue to keep whisking while the liquid is heating up for 10 to 15 minutes.
  5. Once it starts to thicken and bubble, turn off burner and take the pan off the heat.
  6. Add the vanilla, peanut butter, and cold butter pieces– one by one while you are still stirring with your whisk.
  7. Once the butter and peanut butter has melted, put into a bowl and cover with plastic wrap on the surface of the custard to prevent a skin forming.
  8. Make sure the wrap is touching the custard on the top.
  9. Refrigerator until cooled (about 2-4 hours) or over night.
  10. Crush cookies and put in bottom of 3 ounce dessert glasses or bowls. Add the chilled custard in the individual servings. Sprinkle the rest of the the crumbs on top.
  11. Enjoy!

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These Peanut Butter Custard Dessert Shots are shared and linked up to party with {Buns In My Oven} & {This Gal Cooks} & {Call Me Pmc} & {Frugal Foodie Mama} & {A Little Clairification} & {Little Miss Celebration} & {Cooking With Curls}


    • says

      Oh thank you, Norma! I actually tried it without the Oreos…the pics– but it wasn’t doing anything for me. So once I added the Oreos…It was just meant to be! (=

    • says

      Thanks, Cindy! I think these are the perfect sizes for a little get together with neighbors/friends. It’s just enough after a savory meal. But in my case…this could easily be my meal!

    • says

      You’re right, Anne… I think pb and Oreos just go hand in hand! I did these without the cookies…they were great by itself, but the cookie crumbs really ampped it up a bit! (=

    • says

      Thank you, Andi! You’ll have to try it…it’s just like a really creamy pudding! Actually, I make custard all the time now instead of buying those instant puddings for the kids. I just can’t go back to the store bought pudding mixes…unless they’re in a cookie mix, of course!

    • says

      Thank you, Sally! These are fun to serve to guests. And yes, you’ll have to make the custard…when you’re not busy with the cookbook baking of course! Looks like you guys had a nice relaxing weekend over there! (=

    • says

      They are dessert shot glass. I got them off Amazon. One girl on there said she got them for shot glasses but didn’t realize they came with tiny spoons. So, she still used them for shot glasses. They are just a tiny bit taller than a (small) shot glass. (They are 3 ounces.)
      Thank you, Julianne! I always try to resist the Pocky sticks… (=

  1. says

    I love custard but have never made it. Why not? My husband isn’t a fan so I’d be the only one in the house who’d consume it! I must find an excuse to make this…plus your white chocolate custard! I love how you used shot glasses here. It reminds me of those frosting shots that you mentioned to me a while back. 🙂
    Tina @ Tina’s Chic Corner recently posted…Peanut Butter Frosted BrowniesMy Profile

  2. says

    That’s right! I actually bought these to do some frosting shots with. But the pb custard beat it in the race. My husband doesn’t have much a sweet tooth, especially with custard. And, I think I make it too much because my boys can take it or leave it. I am the only one in the house that can live off sweets! Thanks Tina! (=

  3. says

    Oh my goodness, these look amazing Gloria! I used to LOVE to get custard, back before I finally HAD to give up dairy 🙁 I’m sure they taste absolutely wonderful! Thank you so much for joining us at Best of the Weekend {last week}. We are running a weee bit behind! Pinned!
    Lisa @ Cooking with Curls recently posted…Best of the Weekend {18}My Profile

    • says

      I love dairy so much and almost have to completely cut it out of my every day. But, I know my limits. That’s too sad that you have to cut it out all the way. Thanks for stopping by…it’s never too late to come over to say hi! (I’m always running behind on everything myself!)

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