Creamy Peanut Butter Pudding

In a small bowl, mix cornstarch with 1/2 cup milk.

In medium size saucepan, over moderate heat, heat remaining 1 1/2 cup milk. When milk is just under boiling, add peanut butter, honey and salt. Mix thoroughly, then stir in cornstarch mixture and continue cooking about 5 minutes until thick and creamy.

Pour about 1/2 cup of the hot mixture into beaten egg then return this mixture to the saucepan and cook 1 minute longer.

Remove pan from heat, add vanilla and heat about 1 minute.

Pour into individual dessert dishes, cover and refrigerate several hours before serving. Yield:

4 servings.