PEANUT FOOL

 

1 cup PEANUT BUTTER

3 cups MILK

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