Author Notes
This is truly pure comfort in a cup! Maple syrup makes this a "grade A" New England classic. —sticksnscones
Ingredients
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4 cups
Whole Milk
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3/4 cup
Grape-Nuts cereal
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3
large eggs
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1/3 cup
pure maple syrup
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1/3 cup
granulated white sugar
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1 teaspoon
pure vanilla extract
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pinch of salt
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freshly grated nutmeg
Directions
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Preheat the oven to 325 degrees.
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In a saucepan heat the milk with the cereal until very warm but not boiling. Set aside to cool slightly
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In a large bowl beat the eggs with the maple syrup, sugar, vanilla and salt.
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Gradually whisk in the warm milk/cereal mixture. Start with a small amount at first so as not to "scramble" the eggs.
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Butter 6-8 custard cups or ramekins. Alternatively butter a 1 1/2 quart casserole.
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Stir the custard to redistribute the Grape-Nuts and pour into the custard cups or casserole. Place within a large roasting pan. Fill pan with very hot water so that it comes halfway up the custard dishes or casserole. Carefully place in the oven.
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Bake the custards 10 minutes. Stir the pudding very gently to redistribute the Grape-nuts. Sprinkle the surface with the grated nutmeg.
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Continue to bake until set but slightly jiggly in the middle. This will take about 20-25 minutes for the custard cups or about 40-45 minutes for the casserole.
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Remove the custards from the water bath and set on a wire rack to cool. Refrigerate or serve at room temperature.
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