I used to have a recipe for some custard made with Post Grapenuts. My grandmother loved it and I wanted to make it again. Thanks.
By Marlene from Boynton Beach, FL
Here's what I found on a site:
2 Tbsp. sugar
1/16 tsp salt
1 1/2 c Grape-Nuts cereal
1/3 c sugar
4 c low-fat milk (nanny used whole milk)
1 tsp pure vanilla extract
butter (to grease casserole)
#1 Preheat oven to 350.
#2 Combine the cereal, salt & milk while preparing the remainder.
#3 Grease with butter a 4qt casserole dish.
#4 In a small bowl or 2 c measuring c mix the eggs, vanilla & sugar.
#5 Mix until thoroughly mixed & emulsified.
#6 Pour the cereal & milk mixture into a mixing bowl & add the egg & sugar mixture.
#7 Stir well though do not allow to get overly foamy.
#8 Pour into the greased casserole & bake 60 mins.
#9 This is done when a knife inserted halfway from the edge to the middle comes out clean.
#10 Do not attempt to over bake, it will appear underdone in the middle.
#11 Carry over cooking will handle that.
* Enjoy the Grapenut Custard in Nanny's Memory recipe.
This is my favorite that my grandmother use to make. Hope it's what you're looking for. If not, try it... I think you'll like it.
Grape Nuts Puff Pudding
1 tsp. lemon rind
4 Tbsp. butter
1/2 cup sugar
2 egg yolks well beaten
2 stiffly beaten egg whites
3 Tbsp. lemon juice
2 Tbsp. flour
4 Tbsp. Grape Nuts cereal
1 cup milk
Cream lemon rind and butter until well blended. Add sugar gradually and cream together until light and fluffy. Add lightly beaten egg yolks and beat well.
Add lemon juice, flour, Grape-Nuts and milk, mixing well. (Mixture will look curdled but this will not affect finished pudding.)
Beat egg whites until stiff and fold into batter. Turn into 3-cup round greased baking dish and place in pan of hot water. Bake at 325 degrees 1 hour, 15 minutes.
When done, pudding has cake-like layer on top and custard below. Serve warm or chilled. Makes 6 servings.
I found this recipe online...hope it helps:)
Grape-nut Pudding Recipe
3 cups whole milk
3/4 cups grape-nuts cereal (not flakes)
4 large eggs
3/4 cups white sugar
1 1/2 teaspoon vanilla
1/2 teaspoon ground nutmeg
How To Make Grapenut Pudding
Preheat oven to 350 degrees F.
Spray an 8" X 8" baking or casserole dish with vegetable spray. Do not use metal.
Warm milk almost to scalding. Remove from heat and stir in Grape-nuts. Let sit for 15minutes.
Meanwhile, in a large bowl with a whip attachment, whisk together eggs, sugar, vanilla and 1/4 teaspoon nutmeg. Whip until well mixed. Add milk and grape-nuts and mix on low only until blended.
Fill a 9" X 13" pan 1/3 with hot water. Place the prepared 8" X 8" dish into the pan with the hot water. Pour grapenut pudding into the smaller pan. Place the pans very carefully into the oven, and bake for 45-60 minutes or until knife comes out clean.
Serves 6-8. Can be doubled in a 9" X 13" pan.
Chill and serve with fresh whipped cream.
This is the official All-time favorite puff pudding from Ceil Dyer's Best Recipes from the Backs of Bottles, Jars, Can's & Boxes. It was first printed in 1926 but wasn't on the box of grape nuts until 1952.
1/4 cup butter
1/4 cup sugar or honey
1 tsp grated lemon rind
2 egg yolks
3 tbs lemon juice
2 tbs all purpose flour
1/4 cup grape nuts
1 cup milk
2 stiffly beaten egg whites
Thoroughly cream butter, sugar & lemon rind. Add egg yolks and beat until light and fluffy. Beat in lemon juice, flour, cereal & milk. (Mixture will look curdled but will not affect the finished product). Fold in beaten egg whites. Pour in greased, 1qt baking dish; place the dish in a pan of hot water. Bake at 325 for 1 hour and 15 minutes or until top springs back when lightly touched. When done, pudding has a cake-like layer on top with custard below. Serve warm or cold with or without whipped cream. You can also put this into souffle cups and bake for 40 minutes.
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