One of the posts
Total Time: 120 Min
Yield: Serves 4
Combine the milk, vanilla, sugar and salt with a blender. Add the iota carrageenan and kappa carrageenan and blend well to combine.
Pour the milk mixture into a pot and bring to a boil. Whisk in the peanut butter until combined and smooth.
Pour into ramekins or cups and let cool on the counter. Once they are cool, place them into the refrigerator to finish setting.
Once fully set the custard can be demolded to a serving plate. Top with a caramel or chocolate sauce. The peanut butter custard should last for several days covered in the refrigerator.