Photo by sticksnscones
sticksnscones's Notes:
4 cups Whole Milk Ask a question about this ingredient
3/4 cups Grape-Nuts cereal Ask a question about this ingredient
3 large eggs Ask a question about this ingredient
1/3 cup pure maple syrup Ask a question about this ingredient
1/3 cup granulated white sugar Ask a question about this ingredient
1 teaspoon pure vanilla extract Ask a question about this ingredient
Preheat the oven to 325 degrees.
Ask a question about this stepIn a saucepan heat the milk with the cereal until very warm but not boiling. Set aside to cool slightly
Ask a question about this stepIn a large bowl beat the eggs with the maple syrup, sugar, vanilla and salt.
Ask a question about this stepGradually whisk in the warm milk/cereal mixture. Start with a small amount at first so as not to "scramble" the eggs.
Ask a question about this stepButter 6-8 custard cups or ramekins. Alternatively butter a 1 1/2 quart casserole.
Ask a question about this stepStir 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.
Ask a question about this stepBake the custards 10 minutes. Stir the pudding very gently to redistribute the Grape-nuts. Sprinkle the surface with the grated nutmeg.
Ask a question about this stepContinue 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.
Ask a question about this stepRemove the custards from the water bath and set on a wire rack to cool. Refrigerate or serve at room temperature.
Ask a question about this step
Joanne Chang is the pastry chef/owner of Flour Bakery+Cafe and chef/co-owner of Myers+Chang in Boston.
I love your plate--I have several in that pattern from different makers--is yours Mason's Denmark? Furnival? Royal Copenhagen? Franciscan? They all make my heart go pitterpat!