cracker pudding recipe
Prep time
Cook time
Total time
The pudding will continue to set as it cools. To get a good set, Marilyn advises that when brought to a boil, “it should bubble thick like the bubbling streams of Arkansas!”
Add a bit of extra flavor by using the zest of one lemon and 3 tablespoons of lemon juice when you add the vanilla extract. Stir in fresh berries, or make a simple berry compote by simmering berries with a bit of sugar until the fruit has broken. Swap saltines for vanilla wafers or ginger snaps.
Recipe adapted from Marilyn Wissinger’s family recipe
Add a bit of extra flavor by using the zest of one lemon and 3 tablespoons of lemon juice when you add the vanilla extract. Stir in fresh berries, or make a simple berry compote by simmering berries with a bit of sugar until the fruit has broken. Swap saltines for vanilla wafers or ginger snaps.
Recipe adapted from Marilyn Wissinger’s family recipe
: phoebe's pure food
: dessert
Serves: 5-10 servings
Ingredients
- 3 eggs, divided
- ½ cup granulated sugar
- 4 cups low-fat milk
- 2 cups (one 4-ounce sleeve) saltine-style crackers, crushed
- 1 cup coconut flakes, sweetened or unsweetened
- 1½ teaspoons vanilla extract
Instructions
- Beat the egg whites until stiff; set aside.
- Warm the milk in a 2-quart saucepan over medium heat.
- In a small bowl beat the egg yolks and sugar until smooth and pale yellow.
- Whisk the egg yolks into the milk, bring to a boil, add the crackers and coconut, and reduce heat. Simmer, stirring often, for 5-8 minutes or until the mixture thickens.
- Remove from heat and whisk in the whipped egg whites and vanilla until evenly combined.
- Serve warm or chilled. Garnish with whipped cream and coconut flakes. Refrigerate any leftovers..
Recipe by phoebe's pure food at https://www.phoebespurefood.com/cracker-pudding-recipe/