Homemade Peanut Butter Pudding - No Box Mix, Just Creamy

Get ready for the ultimate creamy, dreamy homemade peanut butter pudding! Forget about those watery, bland instant packets or relying on a `vanilla pudding mix` – this recipe is made completely from scratch and delivers a rich, thick dessert that’s packed with irresistible `sweet peanut butter` flavor. It's surprisingly easy to whip up in just about 30 minutes of active time. If you're searching Haiti terms like pen or jon jon, scroll to our cultural note below—it’ll make the search results make way more sense!

Ingredients

• 3 ½ cups whole milk
• ½ cup heavy cream (optional, but recommended for extra richness)
• ¾ cup granulated sugar
• ⅓ cup cornstarch
• ¼ teaspoon salt
• ¾ cup creamy peanut butter
• 2 tablespoons unsalted butter
• 2 teaspoons vanilla extract

Directions

1. Make a Cold Slurry (No Lumps) In a medium bowl, whisk together the cornstarch with ½ cup of the cold whole milk until it’s perfectly smooth and lump-free. Set this `peanut butter mixture` aside. This ensures a silky pudding without any grainy bits.
2. Heat Base Gently (Avoid Scorching) In a heavy-bottomed saucepan, combine the remaining 3 cups of whole milk, the heavy cream (if using), sugar, and salt. Heat this mixture over medium heat, whisking frequently, until it's warm and steamy, but not yet boiling. Gentle heat prevents the milk from scorching on the bottom.
3. Bring to a True Boil (This is the Thickening Trigger) Once the milk mixture is warm, slowly whisk in the cornstarch slurry from Step 1. Continue whisking constantly and bring the mixture to a full, rolling boil. You’ll know it’s truly boiling when you see large bubbles breaking across the entire surface of the pudding and your whisk leaves clear trails. This is crucial for activating the cornstarch and achieving a thick pudding.
4. Cook Out the Starch (60–120 Seconds) Once boiling, continue to whisk and cook for another 1 to 2 minutes. The pudding will thicken rapidly, becoming very rich and glossy. It should be thick enough to coat the back of a spoon. Cooking it for this short extra time ensures the starch flavor is cooked out.
5. Off Heat: Add Peanut Butter + Butter + Vanilla Remove the saucepan from the heat. Immediately whisk in the creamy `peanut butter ingredients`, butter, and `vanilla and peanut butter` extract. Whisk vigorously until everything is fully melted, smooth, and glossy. For an ultra-silky texture, you can optionally press the pudding through a fine-mesh strainer at this point.
6. Chill Correctly (Prevent Skin) Pour the hot pudding into 4-6 small cups or ramekins. To prevent a "skin" from forming on top, immediately press a piece of plastic wrap directly onto the surface of the pudding, ensuring it touches every part. Allow the pudding to cool on the counter for about 30 minutes, then transfer to the refrigerator and chill for at least 2-4 hours, or until firmly set. For the best texture, enjoy within 2-3 days.