Use as a filling for cakes, cream puffs, éclairs and Napoleons.
2 large eggs
2 egg yolks
1/2 cup granulated sugar
1/3 cup cornstarch
2 cups half-and-half
1/3 cup creamy peanut butter
2 teaspoons vanilla extract
Whisk together first 4 ingredients in a 3-quart saucepan. Gradually whisk in
half-and-half. Cook over medium heat, whisking constantly, until mixture comes to
a boil. Cook for 1 minute or until mixture is thickened and bubbly.
Remove from heat; whisk in peanut butter and vanilla extract.