Grape-Nuts Custard Recipe

Here’s an old New England favorite prepared by grandmothers across the region. While this version my have a little more finesse than Nana’s, it’s still incredibly simple to prepare.

Grape-Nuts, made from wheat and barley, were developed in 1897 by C. W. Post.  He thought that sucrose, which he called “grape sugar,” formed during the baking process. This idea, plus the cereal’s nutty flavor, inspired the name.

Grape Nuts Custard / Chef Chris Colburn / The Chanticleer, Nantucket

Grape-Nuts Custard Recipe

Ingredients

6 cups Grape-Nuts

11 cups milk

40 eggs

3 cups sugar

1 Tablespoon vanilla extract

2 Tablespoon barrel aged maple syrup

1 Tablespoon ground cinnamon

2 teaspoon ground nutmeg

pinch salt

Method

Butter the inside of a 2″ hotel pan.

In a large bowl, whisk together eggs, sugar, and vanilla, and maple syrup until smooth.

Scald milk, then pour milk over egg mixture while whisking constantly.

Add the Grape-Nuts, then pour the entire mixture into the hotel pan.

Bake in a water bath at 375 for 35 minutes or until set.  Cool at room temp, then refrigerate overnight.  Portion with a ring mold and serve.

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