Dating back to the late 1800s and early 1900s, this classic New England treat features a lightly sweetened egg custard made with Grape-Nuts cereal and flavored with cinnamon and nutmeg. This comforting old-fashioned dessert was a staple of truck stops and diners in the region. A delicate and simple dessert with a mellow flavor, this custard pudding has a smooth, velvety filling with a hint of nuttiness reminiscent of rice pudding or tapioca. The cereal settles on the bottom forming a soft “crust” that contrasts nicely with the creamy, eggy custard. Serve it warm or cold as a hearty breakfast, or with fresh maple whipped cream for a “grade A” New England dessert.
Ingredients
Grape-Nut Custard Pudding
2 cups whole milk
1 cup half & half
¾ cup Grape-Nuts cereal
½ cup granulated sugar
2 tsp pure vanilla extract
3 large eggs
1 Tbsp unsalted butter, melted and cooled
½ tsp ground cinnamon
½ tsp salt
½ tsp freshly grated nutmeg
Maple Whipped Cream
1 cup heavy whipping cream, cold
2 Tbsp pure maple syrup
½ tsp pure vanilla extract
Directions
Grape-Nut Custard Pudding
Preheat oven to 350°F. Butter the bottom and sides of an 8-inch baking dish.
Add the milk, half & half, and Grape-Nuts cereal to a medium saucepan over medium-high heat and bring to a simmer. Once simmering, remove from the heat, stir, and allow to cool to room temperature.
In a medium bowl, whisk together the sugar, vanilla, eggs, butter, cinnamon, and salt.
Add the cooled milk mixture to the egg mixture and whisk well until combined. (Ensure the egg mixture is cooled to room temperature so the mixture doesn’t curdle.)
Pour the mixture into the prepared baking dish and sprinkle the grated nutmeg on top.
Set the baking dish inside a deep roasting pan. Add enough water to the roasting pan to reach halfway up the sides of the baking dish.
Bake for about 45-50 minutes, or until the pudding is set but still jiggles, and a toothpick inserted into the center comes out clean.
Allow the pudding to cool for at least 15 minutes before serving, or cool completely if desired. Serve warm or cold with maple whipped cream.
Maple Whipped Cream
Add the cold whipping cream, maple syrup, and vanilla extract to a large mixing bowl. Using an electric handheld mixer, beat on high speed until soft peaks form, about 1-2 minutes.
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