It’s here, the spin off Eclair Custard Cups to the Éclair Custard Cake I posted on Monday! Almost the same delicious recipe but in cute individual cups.
Aside from being pretty the custard is also a little thinner in these cups although you can swap the custard out for the one I posted Monday if you like really thick pudding. Thick like the stove top kind your mom or grandmother use to make. For those wanting something a little thinner stick to this one, which is really only a small tweak using a little more milk.
While this post is not sponsored I did share the photo for these cups on Instagram in a sponsored post for Ripple, the plant-based protein milk I used and prefer to make my Éclair Custard Cake and these Eclair Custard Cups with. As with any sponsored content I only share brands and products my family and I love and purchase regularly. It isn’t sponsored but I decided to also share the spin off recipe here as this blog was stared as a way to document favorite recipes and recipes my children ate growing up that I plan to one day put into a book for them when they go to collage, get married, and or have kids of their own. Just wanted to keep things open and honest as it’s posted in both places.
If you read Monday’s post much of this is a repeat, sorry.
I honestly can’t decide which version I like better. I love the slightly thinner texture and pretty individual cups but MAYBE I’m leaning towards the cake only because the pudding really soaks in a little fast and I can sneak a little more without anyone knowing. Ok I really can’t decide and if I want a second one I’ll enjoy every bite of it for breakfast! No guilt especially because I will just make it with Ripple milk which is packed with protein. 😉
Layers of graham cracker soaked in vanilla custard or pudding topped with chocolate, oh so good it may have you shedding a tear after it’s gone. Maybe I love it even more because I have a serious love for donuts. Like I want a re-do on our Family Foodie Date Donut year. Don’t get me wrong I learned to really like and enjoy donuts that year when I really didn’t care about them before but they were by far one of my biggest pregnancy cravings and still have a special spot in my heart.
Made with only a few simple ingredients the hardest part about making these Eclair Custard Cups is not eating all the pudding before making the cups (Might want to keep the kids out of the kitchen…. so they don’t catch you taste testing!) and waiting to eat it!
There are notes and while I was inspired to make this because Ripple Vanilla reminds me of those pudding cups I enjoyed as a kid I also tried it with other milks. I would not sure a thin or light 30-50 calorie milk, pick a thicker milk. I would not use soy but coconut or nut based milks are options. Sweetened homemade nut milks, like my Vanilla Cinnamon Almond Cashew Milk, are great options or if you like coconut you can use that but it will have more of a coconut flavor.
I LOVE to recreate dishes, or enjoy food in general, that brings back memories! Even better if you keep that deliciousness you remember and make healthy swaps or tweaks!
Eclair Custard Cups
Eclair Custard Cups are a dairy-free, vegan, version of a family favorite dessert in pretty little individual cups. Perfect for summer picnics and potlucks!
6ozgraham crackers(1/2 a 12.2oz box or 40 graham cracker squares/20 rectangles)
4.2-4.5ozchopped chocolate or chocolate chips(2 Hu Simply Dark Chocolate Bars)
1/2cdairy free milk(Ripple Vanilla Milk)
Place the can of coconut cream in the refrigerator overnight, or for at least 8 hours.
Bring 2 cups of the milk, sugar, and salt to a boil in a saucepan over medium high heat. Whisking regularly.
In a bowl whisk remaining 1 1/3 cup of milk with arrowroot powder.
Once mixture comes to a boil add in the milk mixed with arrowroot powder and continue to cook for 2-3 minutes while whisking continuously and scraping the sides so it doesn't burn or clump.
Remove from heat, the mixture will be thick, and whisk in vanilla.
Open the chilled coconut cream and drain liquid. Reserve the liquid for another use like a smoothie.
Add only the thick coconut cream to the pudding and whisk. If your pudding has clumps from the arrowroot starch you can also blend the mixture together.
Crush graham cracker squares to a crumb texture or you can also use a food processor or dry container of a Vitamix.
Add a spoonful of graham crackers to 8 small jars or ramekins.
Take half of the pudding mixture and divide it into the 8 containers spooning on top of the graham crackers.
Add another heaping tablespoon of graham cracker crumbs to each container.
Carefully (don't pour as it can move the graham crackers or float them to the top) with remaining pudding and remaining graham crackers on top of that.
Place cups in the refrigerator while preparing chocolate. Or you can top with chocolate just before serving as it will set in 5 minutes. If you want to cover each jar to stack them it's a great option.
In a double boiler heat milk and chocolate together until melted and smooth. Alternatively heat chocolate in the microwave in 30 second intervals until melted and whisk in milk until smooth.
Remove jars/cups from the refrigerator and spoon chocolate over the top.
Return to the refrigerator to chill overnight or at least 6 hours. If chilled overnight the crackers will have time to soak up the pudding and it will be thicker.
After testing many times I like to use a sweetened thicker vanilla milk like Ripple Vanilla Milk or sweetened Vanilla Coconut Milk. If using coconut milk it will have more of a coconut flavor if you are sensitive to it. If wanting to use a nut based milk I would recommend cashew milk, homemade or store bought. I would advise against using a light dairy free milk like a 30-50 calorie light version or soy milk. If using unsweetened milk you may want to increase sugar to 1/2 cup and if vanilla flavor is not strong in the milk using increase vanilla to 2 teaspoons.