About Me
Surnames
Abstracts
Marriage Lookups
Ahnentafel
Credits
Cooking
Guest Book
Family Photos
Portraits
Awards

[ Home ] [ Recipes ] [ Tips ]

Selima Galliano's Cracker Custard

 

1	14 oz. can	condensed milk
2	8 oz. cans	evaporated milk
1 ½	cups	whole milk
2		large eggs
4	tbsp.	sugar
5	tbsp.	flour (heaping)
1	tbsp.	vanilla extract
1	box	(2 stack pack) unsalted crackers
		butter

 

Before beginning custard, prepare little sandwiches by spreading crackers with butter and topping with a second cracker. Use all crackers and be generous with the butter.

In a heavy saucepan, combine milks; heat over low to medium flame. While milks are heating, combine eggs, sugar, and flour in a small bowl; mix until smooth. Add enough of the heated milk to the egg mixture to make a thick liquid; add vanilla.

When milk is hot, but not scalding, stir in the flour-egg mixture; stir constantly until the custard reaches a thickened stage; remove from heat.

In a deep dish, place a layer of the cracker sandwiches; spoon on enough of the hot custard to cover the cracker sandwiches. Continue to layer until all crackers and custard are used. Yield 20 servings.