Wow! I served this at a group and everyone loved this! Not too sweet, not too peanut buttery, not too runny, but a smooth pudding-like texture. Changes I made: I used 3/4 cup of flour. Also, I spooned the custard into a prepackaged Oreo crust that I brushed with beaten egg white and pre-baked in a 350 degree oven for 5 minutes. After reading reviews, I was worried that the custard wouldn't thicken, so what I did was added the sugar and flour to the milk/egg mixture only after a minute or two of cooking this on MEDIUM-LOW heat. I then brought the heat up to medium for about a minute and then brought it up to medium-high for another minute or two just to get the mixture to warm up. As soon as it was warm (and before it was simmering or the eggs had a chance to cook), I turned the heat back down to medium-low and continued to cook it. This whole process took about 10 minutes for it to thicken to a custard before I added the peanut butter and vanilla. It's important to remember to stir continuously throughout the cooking. I topped this with homemade sweetened whipped cream, a dusting of cocoa powder, and a few pieces of chocolate that I had melted into shapes. So good!
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Wow! I served this at a group and everyone loved this! Not too sweet, not too peanut...