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Introduction:
If you're searching for a dessert that balances smooth indulgence with satisfying crunch, this Decadent Vanilla Pudding with Crunchy Cracker Crumble is the perfect match. It’s rich, comforting, and surprisingly easy to make at home. The creamy vanilla pudding delivers classic flavor and silkiness, while the cracker crumble adds a salty-sweet texture twist that elevates every bite. Whether you’re serving it at a dinner party or indulging on a cozy night in, this dessert promises to please.
Ingredients:
For the Vanilla Pudding:
2 ½ cups whole milk
½ cup heavy cream
½ cup granulated sugar
¼ cup cornstarch
¼ tsp salt
4 large egg yolks
2 tbsp unsalted butter
2 tsp pure vanilla extract
For the Crunchy Cracker Crumble:
1 cup crushed buttery crackers (like Ritz)
2 tbsp unsalted butter, melted
2 tbsp brown sugar
Optional: a pinch of cinnamon or sea salt for extra flavor
Preparation:
Make the Pudding:
In a medium saucepan, whisk together sugar, cornstarch, and salt.
Gradually add milk and cream, whisking until smooth.
In a separate bowl, lightly beat the egg yolks. Slowly add about ½ cup of the warm milk mixture into the yolks, whisking constantly to temper.
Pour the egg yolk mixture back into the saucepan and cook over medium heat, stirring constantly, until it thickens (about 5–7 minutes). It should coat the back of a spoon.
Remove from heat. Stir in butter and vanilla extract.
Pour into individual serving dishes or one large bowl. Press plastic wrap directly onto the surface to prevent skin from forming. Chill for at least 2 hours.
Make the Cracker Crumble:
Preheat oven to 350°F (175°C).
In a bowl, mix crushed crackers, melted butter, and brown sugar.
Spread the mixture on a baking sheet and bake for 5–7 minutes until golden and crisp. Let cool completely.
Assemble:
Once the pudding is chilled, top with a generous spoonful of cracker crumble.
Garnish with whipped cream or a dusting of cinnamon if desired.
Serving and Storage Tips:
Serve cold for the best texture contrast between the pudding and the crumble.
Add the cracker topping just before serving to keep it crunchy.
Store leftover pudding (without crumble) in the refrigerator for up to 3 days.
Store cracker crumble in an airtight container at room temperature for up to 5 days.
Variations:
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