Grapenut Custard Recipes

GRAPE-NUT CUSTARD PUDDING

Steps:

• Preheat the oven to 350°F and heat a kettle of water to just below boiling.
• Generously butter the bottom and sides of a glass baking dish (either 13 x 9 or 9 x 9 - see notes).
• Place the Grape-Nuts cereal in a large bowl and set it aside.
• Scald the milk in the microwave or a saucepan and pour it over the cereal, reserving 1/2 cup for tempering the eggs.
• Set the cereal and milk aside for 5 minutes to begin softening.
• While the cereal soaks, whisk the eggs, vanilla, sugar, salt, and cinnamon together until the sugar is dissolved and the mixture is a little frothy.
• Start whisking the reserved milk into the eggs, 1 tablespoon at a time.
• Once the eggs are tempered, add them to the bowl with the milk and cereal.
• Stir to combine, pour the mixture into the prepared baking dish, and sprinkle some extra cinnamon and nutmeg over the top.
• Place the baking dish into the center of a large roasting pan and carefully pour the hot water into the outer pan to a depth of about 1-inch.If you aren't familiar with baking custard in a water bath (bain-marie), click here for a more detailed explanation.
• Carefully place the pan in the oven and bake for 45 to 55 minutes, or until the pudding pulls away from the edges of the dish slightly and a butter knife inserted into the center comes out clean.
• Remove the pudding from its water-filled outer container and set the dish on a cooling rack to cool completely.
• To serve, cut into squares for serving and top with whipped cream if desired.

SIMPLE CUSTARD

Steps:

• Cook and stir milk, vanilla extract, and butter in a saucepan over medium heat until simmering. Remove mixture from heat before it comes to a boil.
• Whisk eggs, sugar, and cornstarch together in a bowl until sugar dissolves.
• Set saucepan back over low heat. Pour in egg mixture slowly, whisking constantly, until custard thickens enough to coat the bottom of a spoon, 5 to 10 minutes.

GRAPE NUT PUDDING

Steps:

• Butter a 1 1/2 quart casserole.
• Soak Grape-nuts in hot water for a short while.
• Put into the casserole.
• Add the butter, milk, sugar, eggs, and vanilla; mix well.
• Bake in a pan of water in a 350°F oven for 30-45 minutes, maybe more, depending on your oven.
• Before taking out, check to see if it is firm in the middle.

GRAPE-NUTS CUSTARD IN NANNY'S MEMORY

Steps:

• Preheat oven to 350.
• Combine the cereal, salt and milk while preparing the remainder.
• Grease with butter a 2.5 qt casserole dish.
• In a small bowl or 2 cup measuring cup combine the eggs, vanilla and sugar. Mix until thoroughly combined and emulsified.
• Pour the cereal and milk mixture into a mixing bowl and add the egg and sugar mixture. Stir well though do not allow to get overly foamy.
• Pour into the greased casserole and bake 60 minutes. This is done when a knife inserted halfway from the edge to the middle comes out clean.
• Do not attempt to overbake, it will appear underdone in the middle. Carry over cooking will handle that. Overcooked and it makes a nice albeit sweet hockey puck!

GRAPENUTS™ CUSTARD

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Beat the milk, sugar, salt, eggs, and vanilla together in a bowl; pour into a baking dish. Sprinkle the cereal over the mixture and dot with the butter pieces. Gently set the baking dish into a larger baking dish. Pour enough hot water into the larger dish to reach at least 1 inch up the side of the dish with the custard.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Sprinkle the nutmeg over the dish to serve.

GRAPENUT CUSTARD

Steps:

• Mix sugar, flour, and grapenuts together.
• Stir in melted butter.
• Stir in eggs, one at a time.
• Slowly stir in milk.
• Pour into 1 1/2 quart, well buttered or sprayed baking dish.
• Bake at 375 degrees for 1 hour.
• Check for doneness by inserting clean knife into center. The knife should come out clean and top should be golden brown.
• Serve warm with whipped cream or vanilla ice cream.