Graham Custards are a delightful dessert that brings the nostalgic flavors of s’mores into a creamy, comforting treat. With a simple blend of marshmallow cream and graham crackers, the custards are perfect for impressing guests or enjoying a cozy night in.
For those looking to substitute, almond milk or other non-dairy alternatives can work well in place of regular milk. If you’re counting calories, consider using a sugar substitute for the sugar. Make sure to check for allergies, especially with the marshmallow cream, which may contain gluten or egg. Sourcing quality graham crackers can enhance the flavor; look for brands that use whole ingredients without additives.
Pudding & Mousse
Graham Custards Recipe
Ingredients
- 1 1/2 cups milk
- 3/4 cup marshmallow cream
- 8 graham cracker squares, crushed
- 2 eggs, lightly beaten
- 2 tablespoons sugar
- 1/2 teaspoon vanilla
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350 degrees Fahrenheit and place 4 ramekins in a 2-quart baking dish, setting it aside for later use.
- In a small saucepan, heat 1 1/2 cups of milk until bubbles form on the edge of the pan, then remove it from the heat and stir in 3/4 cup of marshmallow cream until it’s almost dissolved.
- In a medium bowl, combine the hot milk with the crushed graham cracker squares.
- Add 2 lightly beaten eggs, 2 tablespoons of sugar, 1/2 teaspoon of vanilla, 1/2 teaspoon of nutmeg, and 1/4 teaspoon of salt to the mixture, mixing well to combine everything thoroughly.
- Divide the custard mixture evenly among the 4 ramekins, ensuring each gets a fair share of the goodness.
- Place the baking dish in the oven and fill it with boiling water to a depth of 1 inch, which helps steam the custards as they bake.
- Bake for 20 to 25 minutes or until the custards are set, checking for that perfect jiggle.
- Remove from the oven and cool the ramekins on a rack for 30 minutes before serving and enjoying.
Part of our Homemade Pudding and Mousse Recipes collection — Part 2 of 4: