A lightly sweetened peanut butter custard with tart homemade strawberry jam.
The crispy nutter butter wafer cookie crumble topping makes this recipe super fun!
It’s amazing how simple, everyday ingredients, can turn into something so delicious.
Even if you are not a fan of peanut butter, I promise you will love this dessert.
Since I was a kid, I have always preferred strawberry jelly over grape jelly. I really never liked grape jelly even though most people favor it over strawberry. I’m just a bit picky when it comes to certain foods.
My almost 3-year-old who loves peanut butter and jelly sandwiches, inspired me to make this peanut butter and jelly parfait. One day, after he finished his peanut butter and jelly sandwich, he took all the leftover bread crusts and stuffed them in his plastic clear cup. Back then I didn’t bother cutting off the crusts because sometimes he would eat the whole sandwich and other times he’d leave the crust.
Anyway, as I watched him make a mess with his food, stuffing the cups with the sticky bread the idea to create pbj parfaits immediately popped in my head.
I’ve been trying to post this recipe for the longest! It was sitting in my drafts ready to go, but needed decent pictures.
So far I’ve made this recipe 4 times!
The first time I made it, I tried to take the easy faster way out and use store bought jelly. No bueno. The jelly was way too rich and sweet. I seriously don’t recommend you use store-bought jelly, unless it’s tastes very very close to homemade and not overly sweet. This recipe is still pretty easy though, just takes a bit of patience. My pictures were fine but like I said, way too sweet. See pic below. I also got rid of the whipped cream and homemade peanut butter chips and graham crackers. I preferred using chopped nutter butter cookies instead. I’ll post a recipe for the homemade peanut butter chips in the future, they’re seriously good!
The second and third time, it tasted amazing but I must’ve had bad luck because I couldn’t get my photos to look nice for nothing. See pic right below. Just not the look I was going for.
Finally, the fourth time I got it right. Taking photos of desserts in glasses is pretty difficult for me but I’m glad I kept practicing. I knew I would eventually figure it out! I still have a lot of practicing to do!
This recipe is crazy easy! You can probably make this with any fruit you have. I bet it would taste amazing with sliced bananas or blueberries but my favorite is strawberry. I absolutely love them. My teen thinks I should use bananas next to time. We’ll see. This peanut butter custard is made on the stove-top. Super easy to make!
The strawberry jam is cooked on high, rapidly boiling for 4 minutes stirring a lot until the strawberries soften.
Once they soften, I mash them with a masher just a bit because I like mine on the chunkier side then let it simmer until the strawberries turn into a nice thick barely fall of the spoon syrup. If you prefer your strawberries less chunky then make sure you chop them up into smaller chunks.
Peanut butter lovers, this recipe is for you!
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- 2 cups milk
- 2 egg yolks
- 1/3 cup of sugar
- 1 tsp of vanilla extract
- pinch of salt
- 1/4 cup peanut butter
- 3 tbs cornstarch
- 1/4 cup sugar
- 1/4 tsp lemon juice
- 6 cups fresh whole strawberries hulled.
- Nutter Butter Cookies
- Half the strawberries for bigger chunks or roughly chop them for smaller chunks. Pour the strawberries and sugar into a saucepan or skillet over high heat. Bring to a boil. Cook for about 4 minutes. Simmer for 14-20 minutes or until the strawberry syrup thickens. Add in the lemon juice stir well. Let it cool to room temperature. Pour the mixture into a bowl and cover and refrigerate for a couple hours or until you are ready to prepare the parfaits.
- Add an 8 oz container and lid in boiling water in a saucepan for 15 minutes. Make sure the water covers the lid. Using tongs (make sure they are sterile too) carefully ladle into the clean mason jars. Wipe the jar and rim clean and let it cool to room temperature. This can be stored in the fridge for up to 10 days.
- Add 2 tablespoons of milk into the small bowl of cornstarch mix until it becomes liquid. Reserve for later.
- Combine the rest of the milk in a heavy saucepan. Heat on medium-low to medium heat until the milk is hot and small bubbles form around the sides of the pan.
- Meanwhile, in a small bowl, whisk egg yolks until frothy. Add the sugar, cornstarch and salt and continue stirring until well combined. Stir a cup of the hot milk into the egg mixture and beat well to combine. Pour the tempered egg mixture into the remaining milk in the saucepan.
- Reduce heat to medium-low and cook the custard, stirring frequently, until thickened. Watch carefully, stirring constantly towards the end to make sure the eggs don't overcook. Remove the saucepan from the stove.
- Add the vanilla extract and stir the custard for another minute or so to release some of the heat.
- Allow to cool. Serve at room temperature or refrigerate.
- Chop of the nutter butter cookies into small or medium size chunks.
- Prepare the parfaits.
Servings will vary depending on the size of serving dishes.
JAM NOTES: If you are just making a small batch jam for other purposes and not for this recipe. See below.
Add an 8 oz container and lid in boiling water in a saucepan for 15 minutes. Make sure the water covers the lid. Using tongs (make sure they are sterile too) carefully ladle into the clean mason jars. Wipe the jar and rim clean and let it cool to room temperature. This can be stored in the fridge for up to 10 days.