1 quart milk of wax paper and crushed with
2 egg yolks a rolling pin
2/3 c sugar A 3½-ounce can flaked moist
2 c fine crumbs made from saltine coconut (1¼ cups)
crackers pulverized in a 1 tsp vanilla extract
blender or placed between sheets 2 egg whites
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In a heavy 3- to 4-quart saucepan, heat the milk until small bubbles
begin to appear around the sides of the pan. Remove the pan from the heat
and cover to keep the milk warm.With a wire whisk or a rotary or electric beater, beat the egg yolks and sugar together for 3 or 4 minutes, until they are thick enough to fall in a ribbon from the beater when it is lifted out of the bowl. Beating constantly, pour the milk into the egg yolks in a slow, thin stream. When thoroughly blended, return the mixture to the saucepan. Add the cracker crumbs and coconut, and stir over low heat until the custard thickens enough to coat a spoon or reaches 180° on a candy thermometer. Do not let it come anywhere near a boil or the custard will curdle. Remove the pan from the heat and stir in the vanilla.
Immediately beat the egg whites with a wire whisk or a rotary or electric beater until they are stiff enough to stand in unwavering peaks on the beater when it is lifted from the bowl. With a rubber spatula, scoop the egg whites over the warm custard and fold them together gently but thoroughly. Serve at once, or cool the cracker pudding to room temperature before serving. Serves 6 to 8.
