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| _______________________ HARDLY TRADITIONAL |
4-5 large eggs
1 quart light cream
1 cup granulated white sugar
1 tablespoon of vanilla extract
very generous ½ teaspoons each of nutmeg & cinnamon
½ cup of grapenuts
Whip the eggs, cream, sugar, and vanilla with a wire whisk. Pour into a pan, preferably 8X 8 square if you
have one. Sprinkle onto the mixture in this order: the grapenuts, cinnamon, and nutmeg. Place the pan
within a larger pan to make a water bath. Fill water in the larger pan to the same level as the custard mixture.
Place in a 325 degree oven (300 convection) for 90 minutes. Check it at that time. A cooler oven can take
up to two hours.
* You may want to opt to add the water in the larger pan after you’ve placed the two into the oven so that the
water won’t spill into the mixture or all over your oven.
It’s done when you wiggle the pan and find that it has begun to gel. Cool uncovered at room temperature
and refrigerate after cooling. Serve with whipped cream. Yum.
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GRAPENUT PUDDING This contemporary recipe is from the Scargo Café in Dennis on Cape Cod. It is the best grapenut custard in the whole wide world; rich and creamy. It serves six people. Note that oven temperature greatly affects cooking time. |
| Your guests will tend to become pigs, scarfing this down like they were starving to death. So let them make fools of themselves. The compliments are worth it to feed your ego. Just give them a little more if there is any. You can always make more for yourself later. |
