Peanut Butter Pudding - cooking recipe

Ingredients

2 cups water
1 (14 ounce) can sweetened condensed milk (La Lechera 50% less sugar, or other)
1 (12 ounce) can evaporated milk
1 cup peanut butter
4 tablespoons cornstarch, dissolved in 1/4 cup water
1/4 cup toasted peanuts, coarsely chopped
raspberries (optional) or strawberry, for garnish (optional)

Preparation

In a medium saucepan, combine water with the condensed and evaporated milks, and the peanut butter. Bring to a boil over low heat, mixing constantly with a wire whisk. When mixture boils, add the dissolved cornstarch, and cook for 2 minutes or until it comes to a boil again, whisking constantly. Remove from heat and let cool slightly. Divide among 8 custard cups and let cool. Sprinkle with peanuts and garnish with raspberries or strawberries, if desired. Refrigerate when cool.