New England Cracker Pudding Recipes

GRANDMA'S GRAHAM CRACKER PUDDING

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a medium bowl, mix butter, brown sugar, and 2/3 of the crushed graham crackers. Press lightly into the bottom of a 9x13 inch baking dish.
• In a medium saucepan over medium heat, mix milk, salt, egg yolks, vanilla, white sugar, and cornstarch. Stirring constantly, cook until thickened, about 12 minutes. Pour into the baking dish.
• In a medium bowl, beat egg whites until soft peaks form, then mix in confectioners' sugar. Spoon over the mixture in the baking dish, and top with remaining crushed graham crackers.
• Bake 15 minutes in the preheated oven, until lightly browned.

AMISH CRACKER PUDDING

Steps:

• scald milk in saucepan -- add beaten egg yolks.3/4 cup sugar, cracker crumbs and coconut.mix well --
• cooking and stirring constantly.till thickened.
• remove from heat and stir in vanilla.
• pour into sprayed 3 quart baking dish --
• beat egg whites till stiff and gradually add 1/2 cup sugar to make a meringuw --
• spread over pudding and put in oven long enough to nicely brown meringue tips.
• be careful not to burn.

SALTINE CRACKER PUDDING

Steps:

• Beat egg yolks and sugar together in a bowl with an electric mixer until fluffy and pale yellow, 1 to 3 minutes. Heat milk in a large saucepan over medium heat, and whisk in the egg yolk mixture until smooth; boil for 1 minute. Mix in the coconut and cracker crumbs; bring to boil, reduce heat to low, and simmer the mixture until thick, about 5 minutes.
• Beat the egg whites in a glass or metal mixing bowl with an electric mixer until they hold stiff peaks; gently fold into the coconut mixture, and mix in the vanilla extract. Serve warm or cold. Refrigerate leftovers.

MOLASSES-GRAHAM CRACKER PUDDINGS

Steps:

• Preheat oven to 350°. Pour boiling water over raisins in a small bowl; let stand 5 minutes. , In a large saucepan, heat milk, cracker crumbs and butter until bubbles form around sides of pan; remove from heat. In a large bowl, whisk eggs, molasses, sugar, cinnamon, ginger and salt until blended but not foamy. Slowly stir in hot milk mixture. Drain raisins; stir into bowl., Place six 4-oz. ramekins in a baking pan large enough to hold them without touching. Pour egg mixture into cups. Place pan on oven rack; add very hot water to pan to within 1/2 in. of top of cups. Bake until puffed and just set, 40-45 minutes. Remove cups from water bath immediately to a wire rack; serve warm with ice cream.