Graham Cracker Pudding Recipe
Ingredients
| Melted butter | 1⁄2 Cup (8 tbs) | |
| Salt | 1 Pinch | |
| Brown sugar | 1⁄2 Cup (8 tbs) | |
| Cinnamon | 1 Teaspoon | |
| Graham crackers | 2 Cup (32 tbs), crushed | |
| Flour | 2 Tablespoon | |
| Sugar | 41128 Cup (658048 tbs) | |
| Eggs | 3 , separated | |
| Milk | 2 Cup (32 tbs) | |
| Vanilla | 1 Tablespoon |
Directions
In a bowl mix butter, brown sugar, cinnamon and cracker crumbs.
Line 8 x 9-inch pan with half the mixture.
Mix flour with 1/2 cup sugar; add egg yolks and milk, stirring well.
Pour into double boiler; cook until thickened.
Add vanilla just before removing from stove.
Spread egg mixture over crumbs.
Beat egg whites until stiff peaks form; add remaining sugar and pinch of salt gradually while beating.
Pour over custard, sprinkling remaining crumbs on top.
Bake at 325 degrees for 30 minutes.
Serve with whipped cream.
Line 8 x 9-inch pan with half the mixture.
Mix flour with 1/2 cup sugar; add egg yolks and milk, stirring well.
Pour into double boiler; cook until thickened.
Add vanilla just before removing from stove.
Spread egg mixture over crumbs.
Beat egg whites until stiff peaks form; add remaining sugar and pinch of salt gradually while beating.
Pour over custard, sprinkling remaining crumbs on top.
Bake at 325 degrees for 30 minutes.
Serve with whipped cream.
Chef
