Grape-Nut Custard Recipe by Ethel
Created by C. W. Post in 1897, wheat and barley based Grape-Nuts cereal contains neither grapes nor nuts, although they do resemble grape seeds, hence the name. No one knows when or where this recipe was conceived but Grape-Nut Custard has been considered a “classic New England dessert” since at least the 1920s. Long enjoyed by the Woodman family, this recipe was handed down by an incredibly hard-working morning-prep worker of many years ago named, Ethel Rose, about whom Dexter Woodman was heard to say, “The day Ethel came to work for me, was one of the best days of my life.”
Grape-Nut Custard Ingredients
4 to 5 eggs
½ cup granulated sugar
4 cups of milk
1 teaspoon vanilla extract
½ cup Grape-Nuts
How to Make Grape-Nut Custard
Preheat the oven to 350˚F. Beat the eggs and sugar to combine. Add the milk and vanilla extract. Stir together and pour into an 8” x 8” or a 9” x 9” baking dish, depending on desired thickness. Sprinkle the Grape- Nuts over the top.
Make a hot-water bath by putting an inch or two of water into a roasting pan and then placing the baking dish into it. Bake for 30 to 45 minutes, or until firm. Serves 6.
Recipe Notes: Use 5 eggs if they are small, and add more Grape-Nuts according to your personal taste. A hot-water bath prevents a pudding or custard from scorching or over baking.
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