I lost count of how many Grapenut Custard Pudding attempts preceeded this posting. The main challenges was to prevent the Grapenuts cereal from sinking. The Glen-Mor Restaurant dessert had a crust of sugared Grapenuts on the top of the baked custard. In our first several attempts the cereal sunk to the bottom and left no crust on the top. Finally a trick of adding the topping mid-way through baking, after the custard has a chance to solidify, worked beautifully.
Servings: 10 to 12
Fresh
3-1/2 cups milk
6 eggs
1 Tbsp. butter, softened
1 cup Whipped Cream
Pantry
1 tsp. vanilla extract
3/4 cup granulated sugar
1/2 cup Grapenuts cereal
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 Tbsp. Confectioners’ sugar
Make custard
Preheat oven to 350 degrees-F. Scald the milk in a large saucepan over high heat. In a medium mixing bowl beat eggs with vanilla and granulated sugar. Pour scalded milk into egg mixture and stir to combine. Grease 2 quart glass casserole dish with butter. Pour milk and egg mixture into buttered dish.
Bake
Bring a tea kettle of water to a boil, at least 4 cups. Place 2 quart dish inside a larger 9-inch x 13-inch glass casserole dish. Place both dishes in the oven on the middle rack. Pour the boiling water into the larger casserole dish. Bake for 30 minutes.
Prepare topping
In a small mixing bowl combine Grapenuts, cinnamon, nutmeg, and Confectioners’ sugar.
Add topping and bake
After the first 30 minutes of baking, slide oven shelf out carefully and sprinkle Grapenut topping onto custard without removing casserole dishes from the oven. Bake for an additional 20 to 25 minutes or until custard is set – a knife inserted will come out clean when custard is done.
Serve
Remove 2 quart casserole dish from the water bath to a cooling rack. Spoon 3/4 cup of pudding into a dish and top with dollop of Whipped Cream. Store in the refrigerator.
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