Grape-Nut Custard Pudding
This recipe can be found online from a number of sources, all with very little variation. A popular dessert in New England, Grape-Nut Custard Pudding is basically a mildly-sweet egg custard, flavored with cinnamon and nutmeg and combined with Grape-Nuts cereal for extra flavor and texture. It's not only easy to make, according to our calculations, it's less than 150 calories per serving.
Grape-Nut Custard Pudding
- 1 cup Grape-Nuts cereal
- 1 quart whole milk
- 5 large eggs
- 2 to 3 teaspoons vanilla extract
- 1/2 cup sugar
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon (plus more for dusting over the top of the pudding)
- Freshly ground nutmeg (for dusting over the top of the pudding)
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 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 aside for 5 minutes to start softening the cereal.
While the cereal soaks, whisk the eggs, vanilla, sugar, cinnamon and salt 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.
Note: If you aren't familiar with cooking a 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.
Makes 12 servings
You can use either a 13 x 9 x 2-inch or a 9 x 9 x 2.5-inch baking dish for this recipe. The 9 x 9 will turn out a little thicker with the cereal on the bottom and a layer of custard on top (main photo). The 13 x 9 will be thinner without the layered look (photo below).
Both are delicious and the flavor is the same either way.