For the pudding, "1/2 cup of butter"
7 slices of formed peanuts without shells, cut into cubes (4 cups)
1/2 cup of opened sweetened condensed milk in the cup
1/4 teaspoon of salt
2 cups of milk
2 lightly beaten eggs
1 tablespoon of vanilla
1/2 teaspoon of ground cinnamon
For the sauce
1/3 cup of sweetened condensed milk
2 soup spoons of bourbon (wheat whiskey, American)
1/4 cup of butter
1 lightly beaten egg
For the pudding, "1/2 cup of butter"
7 slices of formed peanuts without shells, cut into cubes (4 cups)
1/2 cup of opened sweetened condensed milk in the cup
1/4 teaspoon of salt
2 cups of milk
2 lightly beaten eggs
1 tablespoon of vanilla
1/2 teaspoon of ground cinnamon
For the sauce
1/3 cup of sweetened condensed milk
2 soup spoons of bourbon (wheat whiskey, American)
1/4 cup of butter
1 lightly beaten egg
In a microwave-safe bowl, melt the butter in high for 2 minutes. Reserve
Spread the peanut cubes into a 26 cm microwave-safe dish
Add the sweetened condensed milk, salt, and melted butter
Mix delicately. Reserve
Heat the milk in a microwave-safe jar in high for 4 minutes or until very hot
Add the eggs, vanilla, and cinnamon, mixing with a hand whisk
Place this mixture over the peanuts and mix well, crushing thoroughly
Bake in the microwave on high for 6 minutes or until a knife inserted into the center of the pudding comes out clean
Let it cool
Prepare the sauce: Mix the sweetened condensed milk with the bourbon in a microwave-safe bowl
Add the butter and heat in the microwave on high for 2 minutes or until bubbling
Mix well, adding some of this sauce to the beaten egg and placing it in the remaining sauce
Whisk well until the sauce is smooth
Serve with the peanut pudding
Serve at room temperature.
