Despite being a pudding, the recipe doesn't require tempering of eggs, or pre-baking of the crust. It comes together fast and is a real family pleaser. I mean, what's not to like about grahams and pudding topped with silky meringue?
This is a great dessert to make if you have extra milk on hand. I've used 1%, 2% and whole milk; all work well, although whole milk makes the creamiest pudding.
|Combine crust ingredients and press into the bottom and halfway up sides of a 2 quart baking dish.|
Tip: use the bottom of a glass to tightly pack the crumbs for a uniform crust.
|Combine sugar, cornstarch and salt in a |
medium saucepan. Add slightly beaten egg yolks.
|For meringue, whip egg whites and cream of tarter just until frothy. Slowly add 2 Tbsp sugar and |
whip until peaks form. Tip: whip egg whites in a stainless steel
or copper bowl to increase volume.
|Meringue will be shiny but able to hold a peak.|
|Place meringue on top of pudding, making sure it touches the side of the baking dish. |
Tip: add a decorative element by using spatula to draw up peaks.
|Bake pudding at 375 degrees for 7-8 minutes. Meringue should be nicely browned.|
Allow to cool, cover and refrigerate for at least three hours.
|Because the crust isn't baked prior to filling, |
it's more tender and looser than a traditional graham crust.
Graham Cracker Pudding
6 generous servings
14 whole graham crackers, crushed
2 Tbsp sugar
1/4 cup salted butter, melted
1/2 cup sugar
2 Tbsp cornstarch
1/4 tsp salt
2 cups milk
3 eggs, separated
1 tsp vanilla extract
pinch of cream of tartar
2 Tbsp sugar
Preheat oven to 375 degrees. Combine crust ingredients and press into the bottom and halfway up sides of a 2-quart baking dish. In a large saucepan, combine 1/2 cup sugar, cornstarch and salt. Slightly beat egg yolks and add to saucepan along with milk; mix well. Cook over medium heat until bubbly, stirring constantly with a heatproof rubber spatula until very thick. Remove from heat; add vanilla. Pour into crust.
In a mixing bowl, beat egg whites and cream of tartar until foamy; gradually add 2 Tbsp sugar. Beat until stiff peaks form. Top pudding with beaten egg whites, making sure meringue touches sides of baking dish. Bake 7 to 8 minutes or until lightly browned. Cool, cover and refrigerate at least 3 hours before serving.
What sorts of old school desserts do you make?