My Cousin Caroline’s Graham Cracker Pudding
My Cousin Caroline’s Graham Cracker Pudding
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My Cousin Caroline’s Graham Cracker Pudding

30 MIN
10 MIN
8 H


Milk Chocolate Pastry Cream

Whipped Cream


Milk Chocolate Pastry Cream

  1. In a saucepan off the heat, combine the sugar, cornstarch, and flour. Add the egg yolks and whisk until smooth.
  2. Gradually whisk in the hot milk. Bring to a boil over medium heat, whisking constantly and taking care to scrape the bottom and corners of the pan. Simmer for 1 to 2 minutes over low heat. Remove from the heat and add the chocolate and butter. Let stand for two minutes. Stir with a whisk until the pastry cream is smooth. Cover with plastic wrap directly on the hot pastry cream to prevent a skin frim forming on the surface. Let cool. Refrigerate for about 3 hours.

Whipped Cream

  1. In a bowl, whip the cream, sugar, and vanilla with an electric mixer until stiff peaks form. Set aside. 


  1. In a 20-cm (8-inch) square serving dish, pour half the chocolate pastry cream. Layer with 9 graham crackers. Cover with half the whipped cream. Continue with the remaining ingredients. This dessert must rest overnight in the refrigerator to soften the crackers. Just before serving, dust with the cocoa powder.


  1. Fast, easy and great!!! Great for a family of 7

  2. A classic for our family now. Just love it. And sometimes, I make a second pastry cream with dark chocolate and alternate the flavors in an 9x13 inch pan, awesome!!!

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