1 cup PEANUT BUTTER
3½ cups MILK
½ cup SUGAR
5 large EGGS beaten slightly
16 Tbs. CHOPPED PEANUTS
WHIPPED CREAM or MERINGUE
CHOPPED PEANUTS
In a 2-quart double boiler dissolve peanut butter in milk with sugar. Stir thoroughly and heat to scalding point. Add to eggs. Return to double boiler and cook over hot water until mixture coats the spoon. Place 2 Tbs. chopped peanuts in bottom of champagne glasses. Pour the custard over the peanuts and chill. Top with whipped cream or meringue sprinkled with chopped peanuts.
Yield : 8 healthy servings
country : Nigeria
course : dessert
source : The African Cookbook / Bea Sandler