Cracker Custard

Directions

1. 1
   Stir in a large pot: sugar, eggs, all evaporated milk, and water.
2. 2
   On medium heat, let mixture cook until it steams.
3. 3
   Taste for sweetness, add more sugar if needed.
4. 4
   Add two teaspoons of corn starch to the 2 tablespoons of cold water and wisk.
5. 5
   Add the cornstarch water and vanilla to the milk mixture in the pot, bring to a boil.
6. 6
   Take off heat.
7. 7
   Crush cracker slightly, leaving some big chunks and add one pack of crackers at a time to milk mixture.
8. 8
   Mix well.
9. 9
   Add more crushed crackers if too soupy.
10. 10
    Once satisfied with the consistency, spoon into a casserole dish and spread even.
11. 11
    Store leftovers in fridge for upto a 5 - 7 days.
12. 12
    Note: She enjoys this slightly warmed and my husband enjoys it cold. I like condensed milk drizzled on top.