CRACKER CUSTARD

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Cracker Custard image

Make and share this Cracker Custard recipe from Food.com.

Provided by Smilyn

Categories     Dessert

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 9

3/4 cup sugar
2 eggs, beaten
1 (12 ounce) can evaporated milk (she uses PET Milk)
1 (5 ounce) can evaporated milk
2 1/4 cups water
2 tablespoons cold water
2 teaspoons cornstarch
1 teaspoon vanilla extract
1/2 lb saltine crackers (1/2 box)

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.

Nutrition Facts : Calories 396.2, Fat 12, SaturatedFat 4.8, Cholesterol 93.8, Sodium 516.1, Carbohydrate 60.9, Fiber 1.1, Sugar 25.3, Protein 11.1

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