Graham Cracker Pudding
|Melted butter||1⁄2 Cup (8 tbs)|
|Brown sugar||1⁄2 Cup (8 tbs)|
|Graham crackers||2 Cup (32 tbs), crushed|
|Sugar||7⁄8 Cup (14 tbs)|
|Eggs||3 , separated|
|Milk||2 Cup (32 tbs)|
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.