Grape Nuts Custard Recipes

CLASSIC GRAPE-NUTS PUDDING

Steps:

• Preheat oven to 350 degrees, and grease a 13x9 casserole dish with butter.
• Soak Grape-Nuts cereal in hot water to soften for about ten minutes. Drain water.
• In a mixing bowl, whisk together milk, cream, vanilla, eggs, sugar, cinnamon, and nutmeg.
• Pour mixture into the casserole dish along with the cereal. Mix to evenly distribute the cereal.
• Set casserole dish in a roasting pan and fill halfway with water. Bake for about 60-75 minutes until custard is firm all the way through. It took closer to 75 minutes in my oven.
• Once firm, remove from oven and let cool. Serve warm or cold. Leftovers must be kept covered and refrigerated for up to 3 days.

GRAPE-NUTS 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.

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!