I’ve always liked Grape-Nuts cereal. I’ve never recognized what it is due to grapes or with nut products, but it’s crunchy and kind of adorably small and it’s got a nice mellow flavor. I’ve been eating it since I had been a kid but I’ve never thought to use it in a recipe, and until I happened after this recipe card in a vintage recipe tin, I’d certainly never heard of Grape-Nuts Custard. It turns out to be a soft, lovely and slightly nutty custard that’s simple but comforting.
It turns out that Grape-Nuts have been around since 1897 and a recipe for Grape-Nuts custard appeared in a journal as early as 1901. In the ’20s, it became popular throughout New England, so I think it’s been a classic all along and I just didn’t know about it!
I can see why it has endured. The Grape-Nuts sink to the bottom (while a few float up to the top) and make a soft type of crust while providing a good comparison to the just-sweet-enough eggy custard. It’s sensitive and simple and just a little whipped cream and cinnamon or nutmeg sprinkled outrageous is merely the right touch.
While this classic may be new to me personally, it’s familiar to numerous, and once and for all reason. You should try it out!
Grape-Nuts Baked Custard
1 hour to prepare serves 4-6
- 2 cups milk, scalded
- 2 eggs, slightly beaten
- 1/3 cup Grape-Nuts cereal
- 1/3 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- Preheat oven to 325°F.
- In a medium bowl, combine eggs, sugar, and salt. Gradually add milk, mixing until thoroughly combined. Then, add vanilla and Grape-Nuts and stir until incorporated.
- Pour mixture into an 8×8-inch baking dish. Make a hot water bath by placing the baking dish in a large roasting pan filled with 2-inches of hot water. (You want water to come halfway up the outside of the custard dish.)
- Bake for 40-50 minutes, or until a knife inserted in the center comes out clean. “Serve plain or with cream or cool whip.”