Peanut Butter Pudding Dirt Cups With Marzipan Veggies Recipes

Steps:

• For the pudding: Whisk together the cornstarch, eggs and egg yolks in a heatproof bowl. Combine the heavy cream, milk, sugar, salt and vanilla in a medium heavy pot. Cook over medium heat, stirring, until it begins to steam, then whisk in the peanut butter. Continue cooking, stirring, until it begins to bubble and the peanut butter is incorporated, then turn off the heat. Temper the eggs by adding a couple ladles of the hot cream and peanut butter mixture to the eggs, whisking vigorously. Pour the egg mixture into the pot, whisking, and turn the heat back on medium. Cook, stirring continuously, until the mixture has thickened, about 5 minutes. Pour into 8 heatproof serving glasses, then cover and refrigerate until cool and set, a few hours or up to overnight.
• To decorate: Knead maroon food coloring into half the marzipan for the beets and knead orange food coloring into the remaining marzipan for the carrots. Form the marzipan into vegetable shapes. Cut the rosemary sprigs and use them as stems. Sprinkle the crushed cookies on top of the pudding as "dirt," then top with the marzipan vegetables.

Steps:

• Prepare the vanilla instant pudding according to the package instructions. Once the pudding has set, stir in enough blue food coloring to make the ocean layer.
• Pour the graham cracker crumbs into a glass or plastic cup, reserving about 1 tablespoon on the side. Fill the cup with the blue pudding, leaving about 1 1/2 inches on top. Put a gummy ring around the bear-shaped graham cracker for a floatie, then place it on top of the ocean layer. Sprinkle the reserved crumbs on the side of the cup to create a beach effect.

Steps:

• Stir sugar, cornstarch, and salt together in a saucepan. Stream milk and half-and-half into the saucepan while stirring to dissolve the sugar mixture.
• Bring the mixture to a boil, reduce heat to medium, and cook, stirring continually, for 2 minutes. Remove saucepan from heat; stir peanut butter and vanilla extract into the milk mixture until smooth.
• Divide the mixture into 4 small serving dishes and refrigerate until firm, at least 30 minutes.

Steps:

• Peanut Butter Pudding: Mix sugar, cornstarch and salt. Gradually add milk and cook over medium heat until thick and bubbling.
• Stir constantly.
• Remove from heat, add 1 cup peanut butter and 2 teaspoons vanilla.
• Cool; times do not include refrigeration time.