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Molly Yeh’s Peanut Butter Pudding Dirt Cups with Marzipan Veggies | Girl Meets Farm | Food Network

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Molly Yeh’s Peanut Butter Pudding Dirt Cups with Marzipan Veggies | Girl Meets Farm | Food Network

Cook along with Molly as she shares how to make this grown-up, peanut butter version of a childhood favorite!
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Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too.

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Peanut Butter Pudding Dirt Cups with Marzipan Veggies
Level: Easy
Total: 3 hr 40 min (includes chilling time)
Active: 40 min
Yield: 8 servings



2 tablespoons cornstarch
3 large eggs plus 2 large egg yolks
2 1/2 cups heavy cream
1 cup whole milk
3/4 cup sugar
3/4 teaspoon kosher salt
Splash vanilla extract
3/4 cup smooth natural peanut butter

To Decorate:

Maroon and orange food coloring, for tinting marzipan
8 ounces marzipan
Fresh rosemary sprigs, for stems
12 ounces chocolate cookies, crushed


For the pudding: Whisk together the cornstarch, eggs and egg yolks in a heatproof bowl. Combine the heavy cream, milk, sugar, salt and vanilla in a medium heavy pot. Cook over medium heat, stirring, until it begins to steam, then whisk in the peanut butter. Continue cooking, stirring, until it begins to bubble and the peanut butter is incorporated, then turn off the heat. Temper the eggs by adding a couple ladles of the hot cream and peanut butter mixture to the eggs, whisking vigorously. Pour the egg mixture into the pot, whisking, and turn the heat back on medium. Cook, stirring continuously, until the mixture has thickened, about 5 minutes. Pour into 8 heatproof serving glasses, then cover and refrigerate until cool and set, a few hours or up to overnight.

To decorate: Knead maroon food coloring into half the marzipan for the beets and knead orange food coloring into the remaining marzipan for the carrots. Form the marzipan into vegetable shapes. Cut the rosemary sprigs and use them as stems. Sprinkle the crushed cookies on top of the pudding as "dirt," then top with the marzipan vegetables.

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Molly Yeh’s Peanut Butter Pudding Dirt Cups with Marzipan Veggies | Girl Meets Farm | Food Network

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