Peanut Butter Custard

• ½ cup sugar
• 4 tsp. cornstarch
• ½ tsp. salt
• 1-1/3 cups evaporated milk (almost 2 6-ounce cans)
• 1-1/3 cups water
• 4 egg yolks
• 1/3 cup peanut butter
• 1 tsp. vanilla extract
• ½ cup chopped peanuts

Mix sugar, cornstarch and salt in a saucepan. Stir in evaporated milk and water and cook over medium heat, stirring constantly until smooth and thick as a medium white sauce. Beat egg yolks slightly, stir in a bit of the hot custard, then pour egg yolk mixture into remaining custard.

Cook over hot water until it coats a spoon. Add peanut butter and vanilla extract. Stir until smooth. Cool, then chill in refrigerator. Sprinkle with chopped peanuts before serving. Serves 4 to 6.