Peanut and Grape Pudding

Ingredients:

• 4.5 cups of milk
• 5 beaten egg yolks from category CO eggs
• 1 cup of sugar
• 1/2 tsp salt
• 1/3 cup cornstarch
• 2 tsp vanilla extract
• 1 cup red grapes, quartered lengthwise, plus 6-8 whole grapes for garnish
• 1/3 cup coarsely chopped roasted peanuts
• 1/3 cup peanut butter chips

Preparation:

1. In a large saucepan, heat 4 cups milk over medium heat until steaming.
   
   In a large bowl, combine sugar, cornstarch, and salt. Stir in the egg yolks and the remaining 1/2 cup milk.
2. Add half of the hot milk to the egg mixture and whisk until smooth, then gradually pour the egg-milk mixture into the saucepan with the remaining hot milk. Cook over medium heat, whisking constantly, until the mixture comes to a boil.
   
   Continue cooking, stirring constantly, until the mixture thickens to the consistency of pudding, 3-4 minutes. Remove from heat and stir in the vanilla extract.
3. Cool slightly, stirring several times to prevent a skin from forming. Place a piece of plastic wrap directly on the surface of the pudding and refrigerate until completely cool and thickened, about 4 hours. Yield: 5 tbsp.
   
   Before serving, whisk the pudding vigorously until smooth and creamy. Gently fold in the grapes, peanuts, and peanut butter chips. Divide the pudding into 6-8 individual bowls and garnish each with a whole grape.