Grape-Nut Pudding

Ingredients

2 cups (454g) milk

1 cup (227g) cream, half-and-half, light, whipping, or heavy

3 large eggs

2 teaspoons (8g) Pure Vanilla Extract

3/4 cup (85g) Grape-Nuts cereal

1/3 to 1/2 cup (70g to 106g) light brown sugar or dark brown sugar, packed, to taste

1/2 teaspoon (3g) table salt

Instructions

Preheat the oven to 325°F. Lightly grease an 8" round cake pan that's at least 2" deep.

Whisk together the milk, cream, eggs, and vanilla.

Add the Grape-Nuts, brown sugar, and salt, stirring to combine thoroughly.

Pour the mixture into the prepared pan. Set the pan in a larger pan, and pour in warm water to come about 3/4 up the sides of the 8" pan; this "water bath" will allow the custard to cook slowly and stay smooth.

Bake the pudding for 60 minutes; a toothpick inserted into the center will come out clean.

Remove the pudding from the oven. Allow the pudding to set for 15 to 30 minutes before serving; or cool completely, then refrigerate.

Spoon individual servings onto plates or into bowls. Top with whipped cream or ice cream, if desired. Refrigerate any leftovers.

Description

The custard is so smooth and silky. This is a favorite of New Englanders.

Servings

6

Notes

We went to dinner with two other couples and all the men ordered Grapenut custard only to be told that they were out of it. They were so disappointed that I decided to make it for them the next day. I used about 100g of the brown sugar. They loved it!

Source

King Arthur Baking