The Poultry Keeper

Deb_Moderator · Joined: 13 Apr 2005 Posts: 3661

Ok...you will all have to figure out how to convert the measurements for you, but it is well worth the effort! Wink

Crust:
2 cups Grahm Crackers, crushed fine.
3/4 cup Brown Sugar
1/2 cup melted Butter
Mix all 3 ingredients together and press firmly in the bottom of a 9"x13" baking dish.

Custard Center:
4 cups Milk (best to use whole milk, if possible).
3/4 cup Poppy Seeds
1 cup Sugar
6 tablespoons Corn Starch (I think you call it corn flour?)
1/4 teaspoon Salt
6 Egg Yolks (save the whites)
1 teaspoon Vanilla Extract
Mix the dry ingredients together in a bowl, sifting out all lumps. Beat the egg yolks in a large bowl, set aside for later. In a sauce pan, scald the milk (bring to almost a boil and skim off the top). Add the dry ingredients to the warm milk and bring to a boil on medium heat, stirring constantly. Continue stirring and boil for 5 minutes. Remove from heat. Temper the egg yolks (slowly drizzle in the hot milk mixture into the egg yolks, whisking constantly - don't want lumps to form) by adding half of the hot milk mixture to the yolks. Then add the tempered egg yolks to the remaining milk mixture in the sauce pan by drizzling slowly back in and whisking constantly. Return sauce pan to medium heat, stirring constantly, continue cooking custard for 5 more minutes. Remove from heat. Add vanilla. Cool and pour onto the crust.

Merguine:
6 Egg Whites
12 tablespoons Sugar
1/2 teaspon Cream Of Tarter
Put egg whites in mixer and beat until fluffy and stiff. Add the sugar, while continuing to beat, 1 tablespoon at a time. Add the cream of tarter last. Beat until stiff peaks form and the whites are glossy. Spread on top of cooled custard, decorating with peaks of the froth.

Bake: 30 minutes at 325Â°F.

Remove from oven, cool and refrigerate until the next day. Serve cool. Refrigerate any left overs.

summayah · Joined: 14 Apr 2005 Posts: 4289 Location: luton

sounds good ~ 'Grahm Crackers' would these be like digestive biscuits or drier than that?

nigel · Posted: Sat May 07, 2005 7:09 am Post subject:

I was just wondering the same thing. Did a quick google and the pictures look like digestives.

Deb_Moderator · Joined: 13 Apr 2005 Posts: 3661

The name digestives sounds so....ummmm....errrrr.....ewwww. Confused

I have been trying to figure out how to describe them. They are Nabisco Honey maid Grahams. Made with wheat flour, sugar, soybean or cottonseed oil, graham flour, corn syrup, honey leavening agents, salt, artificial flavor, malted barley flour and then the usual preservative additives. Website is nabiscoworld.com.

HTH Confused

Gina · Joined: 13 Apr 2005 Posts: 471 Location: Kent

Don't sound like anything we have - you are gonna have to send some over or bring lots when you come!

Deb_Moderator · Joined: 13 Apr 2005 Posts: 3661

summayah · Joined: 14 Apr 2005 Posts: 4289 Location: luton

is this 'crackers' as in us crackers or uk crackers? uk crackers are dry and very plain usually, but we have biscuits which are not so dry and which we could use for the base of say a cheesecake

CP · Posted: Sat May 07, 2005 10:35 am Post subject:

When we get the 'graham cracker' situation sorted, I'm a little worried that you have to leave it overnight before you can eat it! Can we wait that long!! Shocked

NannyP · Posted: Sat May 07, 2005 12:29 pm Post subject:

HOBNOBS!!!!!

PER CHANCE??

Deb_Moderator · Joined: 13 Apr 2005 Posts: 3661