Best Cracker Custard Recipes

CRACKER CUSTARD

Steps:

• Stir in a large pot: sugar, eggs, all evaporated milk, and water.
• On medium heat, let mixture cook until it steams.
• Taste for sweetness, add more sugar if needed.
• Add two teaspoons of corn starch to the 2 tablespoons of cold water and wisk.
• Add the cornstarch water and vanilla to the milk mixture in the pot, bring to a boil.
• Take off heat.
• Crush cracker slightly, leaving some big chunks and add one pack of crackers at a time to milk mixture.
• Mix well.
• Add more crushed crackers if too soupy.
• Once satisfied with the consistency, spoon into a casserole dish and spread even.
• Store leftovers in fridge for upto a 5 - 7 days.
• Note: She enjoys this slightly warmed and my husband enjoys it cold. I like condensed milk drizzled on top.

ROASTED NECTARINE CUSTARD CAKE, NECTARINE CARPACCIO, LAVENDER HONEY BRULEE AND CITRUS CRACKER DOUGH ROUNDS

Steps:

• Nectarine Custard Cake: Preheat oven to 325 degrees F.
• Cream sugar, butter and lemon zest together. Add flour then egg yolks and slowly add roasted nectarine paste and milk in thin stream to prevent lumps and/or mix to form a paste. Whip egg whites to soft peaks and carefully fold into above mixture using a rubber spatula. Pour mixture into muffin tins or similar size ceramic dishes that have been brushed with melted butter and sprinkled with granulated sugar and bake in a water bath for approximately 35 minutes at 325 degrees F. Unmold while still warm, let cool then set in refrigerator. (See Cook's Note)
• Nectarine Carpaccio: Bring water, sugar, and scraped vanilla bean seeds to a boil, remove from heat, and let cool to body temperature. Shave nectarine using a mandolin or other similar tool and place in the cooled syrup. Let sit for approximately 2 to 4 hours.
• Lavender Honey Brulee: Bring milk, cream, and scraped vanilla seeds to a boil. Mix yolks and honey with a whisk. Add hot liquid slowly at first to avoid cooking the yolks. Cook the mixture until temperature reaches 185 degrees F. Immediately strain into a clean bowl and (sprinkle gelatin in 1/2 ounce of cold water and let it sit until gel is formed), add gelatin then white chocolate. Cool quickly over an iced water bath then pour into an 8-inch square container. Set in refrigerator.
• Citrus Cracker Dough rounds: Preheat oven to 325 degrees F.
• Sift together flour and confectioners' sugar. Make a well and add in the egg and orange zest. Mix until a dough forms. Wrap in plastic wrap and let rest in the refrigerator for at least 1 hour. Roll out on board until you can see through the dough. Using different size round cutters, make a unique design. Place on aluminium foil that you have crushed up and let dry. Bake at 325 degrees F. until it is golden. Let rest until cool.
• Assembly and Suggested Serving: Place the Nectarine Custard Cake off center in dish. Cut the brulee into rounds that are the same size of the cake. Sprinkle top of the brulee with granulated sugar and with blowtorch caramelize the sugar. Place on top of the custard cake. Put a few slices of drained nectarine carpaccio on top of the brulee and place citrus crackers up against the Nectarine Custard Cake. Garnish with fresh lavender.

CRACKER BARREL PUMPKIN CUSTARD

Steps:

• Preheat oven to 350 degrees F.
• In a medium sized glass bowl, add egg yolks and whisk until they are creamy. Add pumpkin, sugar, vanilla, heavy whipping cream and pumpkin pie spice and combine until all are incorporated.
• Cook custard mixture in a double boiler, and stir until custard has thickened, and a spoon remains coated when inserted into custard.
• Pour custard into either 8 custard dishes or an 8 x 8 baking dish. Bake custard until a spoon that is inserted comes out clean (30-35 minutes for baking dish, 20-25 minutes for custard dishes).
• 12 minutes into the baking process, combine the ginger snaps cookie crumbs and melted butter. Pull the custard from the oven and sprinkle the crumb mixture over the custard. When done, return custard to the oven to finish baking.
• When custard is done baking, allow to cool to room temperature.
• Just before serving, mix the whipped topping by whisking together the whipping cream, granulated sugar, and pumpkin pie spice until the whipped cream is thickened.
• Serve with whole ginger snap cookie on side of custard serving and topped with whipped topping.

RASPBERRY CUP CUSTARD WITH GRAHAM CRACKER CRUST

Steps:

• Preheat the oven to 300 degrees and set a rack in the middle.
• In a small mixing bowl, combine the graham cracker crumbs, 1/2 cup of the sugar, and the melted butter. Divide the mixture among 4 (1-cup) custard cups and press down to form a crust on the bottom.
• In a small saucepan over medium heat, combine the cream and 1 tablespoon of the remaining tablespoon of sugar. Scald and remove from the heat. In a large mixing bowl, combine the yolks, the remaining tablespoon of sugar, vanilla, and rum. Whisk lightly, just to combine.
• Whisking lightly, gradually drizzle the scalded cream mixture into the egg mixture to warm it without scrambling the eggs. Strain the mixture and pour into custard cups. Place 6 raspberries in each cup, dunking them so they are coated with custard.
• Arrange the cups in a roasting pan and pour in hot water halfway up the sides. Cover the pan with foil and bake for 30 to 40 minutes, or until the custards are set. Cool in the pan, then refrigerate, covered, up to 2 days ahead.
• If you like, sprinkle a light layer of sugar over each custard and place under a preheated broiler for about 2 to 4 minutes, watching that they don't burn. Serve immediately after glazing.

CRACKER BARREL PUMPKIN CUSTARD N' GINGER SNAPS

Steps:

• Preheat oven to 350 degrees. Crack open 8 eggs, and separate the whites from the yolks. In a medium sized glass bowl add egg yolks and whisk until they are creamy. Add pumpkin,1/2 cup sugar, vanilla, 1 3/4 cups of heavy cream, and pumpkin pie spice and combine until all are incorporated. Cook custard mixture in a double boiler, and stir until custard has thickened, and a spoon remains coated when inserted into custard. Pour custard into either 8 custard dishes, or an 8 x 8 baking dish. Bake custard for about 30-35 minutes or until a spoon is inserted comes out clean. Halfway through the baking process combine the 1 cup gingersnaps and 1 tablespoon melted butter, and sprinkle the crumb mixture over the custard while it is baking by removing the dishes from the oven, adding gingersnap crumb mixture and returning the dishes to the oven to finish baking. If you are using small individual custard dishes check the custard at 20-25 minutes.Allow the custard to cool to room temperature. Just before serving mix the pumpkin pie spice infused whipped cream by whisking together the 1 cup whipping cream, 1 tablespoon granulated sugar, and 1/4 teaspoon pumpkin pie spice until the whipped cream is thickened.