Grandma Bertha Curry's Flapper Pudding Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Crust
¼ pound melted butter
⅔ cup sugar
1 tsp cinnamon
1-2 cup of Graham cracker crumbs
Custard
⅔ cup sugar
1 heaping tablespoon flour
dash of salt
2½ cups whole milk
4 egg yoks beaten (reserve the egg whites for the meringue)
1 tsp vanilla
Meringue
4 egg whites
4 Tbs sugar
sprinkle of graham crust crumbs
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Directions: |
Directions:Crust: combine graham cracker crumbs, sugar, cinnamon and melted butter. Reserve 2-3 tbs of crust mixture and set aside. Place crust mixture in a 9x9 baking dish and press into bottom and sides of pan. Set in refrigerator while making custard.
Custard: combine sugar flour and salt in sauce pan. Stir in milk, eggs and vanilla into dry ingredients. Cook custard mixture over medium heat stirring frequently. Cook until custard thickens and begins to bubble. Remove from heat and pour into the prepared crust pan. Set aside and make meringue topping.
Meringue: Beat the reserves 4 egg whites until frothy add a tablespoon of sugar at a time. Continue to beat until egg whites are smooth and form stiff peaks. Spread the meringue on top of custard and seal around edges. Sprinkle the reserved crust mixture over meringue.
Bake in 350º oven until meringue is golden brown. May serve warm.
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Personal
Notes: |
Personal
Notes: This dessert is a Curry favorite and has been served at many reunions and family dinners.
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