Cracker Custard - cooking recipe

Ingredients

3/4 cup sugar
2 eggs, beaten
1 (12 ounce) can evaporated milk (she uses PET Milk)
1 (5 ounce) can evaporated milk
2 1/4 cups water
2 tablespoons cold water
2 teaspoons cornstarch
1 teaspoon vanilla extract
1/2 lb saltine crackers (1/2 box)

Preparation

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