Ingredients
24 double crackers (2 c.)
3 eggs, separated
1 (3 1/2 oz.) pkg. flaked coconut (optional)
4 c. milk
1/2 c. sugar
1 1/2 tsp. vanilla
6 Tbsp. sugar
Method
Sources
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Achievable elevated desserts — laminated doughs, cakes, custards
Small sago pearls — coconut sago pudding, tong sui, bubble tea
Rotating stand for smooth cake frosting and decorating
Wire leveler for perfectly flat cake layers
SCA-certified drip coffee — optimal brew temperature, Dutch-made
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Crush crackers; set aside. Scald milk over moderate heat or in double boiler. Beat egg yolks until light. Add milk slowly to egg yolks, stirring well. Return to saucepan. Stir in 1/2 cup sugar and cook, stirring constantly, about 2 minutes. Add cracker crumbs. Pour into buttered 7 x 11-inch pan. Beat egg whites until they hold peaks. Add 6 tablespoons sugar. Spread over mixture in baking dish. Bake in moderate oven until top is golden brown, about 15 minutes.