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Grape Nut Custard

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Level: Intermediate

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Description

This is an old-fashioned custard dessert that was very popular here in New England. This recipe is a cross between my friend’s grandmother’s recipe and our dear family friend, Hilda. Sadly, both ladies are gone, but this comforting dish brings back warm memories of them!

Ingredients

  • 3 cups Whole Milk
  • ¾ cups Barley Nugget Cereal (Grape Nuts)
  • 3 whole Eggs
  • ½ cups Pure Maple Syrup
  • ⅛ teaspoons Salt
  • 1-½ teaspoon Vanilla Extract
  • ¼ teaspoons Nutmeg

Preparation

Preheat oven to 350 degrees.

Butter or grease a 1 1/2 to 2 quart baking dish.

In a saucepan over medium-high heat, simmer milk until hot, but do not boil (about 5 minutes).

Stir in cereal and remove from heat; let sit about 5 minutes.

In a separate bowl, whisk together eggs, maple syrup, salt and vanilla.

Whisk about half the warm milk mixture, 1/4 cup at a time, into the egg mixture.

Whisk in remaining milk.

Pour into prepared baking dish and sprinkle with nutmeg.

Bake for about 50 minutes in a waterbath (place baking dish in larger pan with about 1 inch of hot water in it).

Check to see if done by inserting a knife into it near the middle – knife should come out clean and you should be able to see that while it still looks “jiggly”, the custard will be set.

Remove from oven and cool at least 30 minutes before serving, or chill and serve cold.

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