Eclairs in a Jar
 
Ingredients
  • 1-2 sleeves Graham crackers
  • 1 tub chocolate frosting
  • For the Pudding:
  • 2⅔ cups whole milk
  • ½ cup sugar
  • ¼ cup cornstarch
  • ¼ teaspoon salt
  • 2 tsp vanilla extract
  • 2 tsp vanilla sugar
  • 1 large egg
  • 8 ounces of whipped cream
Instructions
  1. 1. Break graham crackers into small pieces and line the bottom of jars with them.
  2. 2. Mix up the cream.
  3. Bring 2 cups of the milk to a boil in a medium saucepan. While it is heating, combine sugar, cornstarch, salt and vanilla sugar in the bottom of a medium, heatproof bowl. Gradually whisk in the remaining ⅔ cup whole milk, a little at a time so lumps do not form, then whisk in the egg. Once milk is boiling, very gradually add it to the cornstarch mixture in the bowl, whisking the whole time.
  4. Return the mixture back to the saucepan, stirring constantly with a silicon spatula or wooden spoon. Once it comes to a simmer, cook it for one minute longer (which will cook the cornstarch and egg fully). Stir in vanilla extract and whipping cream. Divide cream mixture among jars. Fill about ⅔ to ¾ full.
  5. 3. Top with another layer of grahams. Break up here and cover entire surface as well as possible.
  6. 4. Finish off with a thick layer of frosting spread across the top like a lid.
  7. 5. Refrigerate for 8 hours with no lid then cover with lid for another 10 hours.
Notes
eclair recipe from my Nana
pudding recipe adapted from Smitten Kitchen
Recipe by Kitchen Belleicious at https://kitchenbelleicious.com/2012/06/12/chocolate-eclairs-in-a-jar/