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Friday, June 11, 2010

dessert #8

Cracker Pudding

4 cups milk
2 eggs, seperated
1/2 cup milk
2 cups course cracker crumbs
1 cup coconut
1 teaspoon vanilla

Scald milk in top of double boiler. Beat egg yolks and add sugar.
Add this mixture gradually to scalded milk. Stir constantly.
Allow to cook for one minute and then add cracker crumbs and coconut.
Stir until cracker crumbs are soft and mixture is thick.
Remove from heat and add vanilla.
Pour into buttered baking dish.
Spread with meringue made by beating 3 tablespoons of sugar into stiffly beaton egg whites.
Bake at 350 degrees until meringue is a golden brown.

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