Saveur

Photo: Andre Baranowski

SERVES 6 – 8

Grape-Nuts cereal, the main ingredient in this dessert, was introduced in 1897 at the height of a health craze inspired by dietary reformer Sylvester Graham. In this recipe, based on one first published in Yankee magazine, the cereal settles in the pan to create a tasty bottom layer.

1 cup Grape-Nuts cereal
1 quart milk
4 eggs
1/2 cup sugar
1 tbsp. vanilla extract
1/4 tsp. fine salt
Grated nutmeg

1. Heat oven to 350°. Grease a 2-quart glass loaf pan with 1 tsp. butter; set aside. Put cereal into a bowl; set aside.

2. Bring milk just to a boil over medium heat; pour over cereal and set aside to let soak for 5 minutes.

3. Beat together eggs, sugar, vanilla, and salt in a large bowl. Slowly pour egg mixture into milk mixture while whisking constantly. Transfer to reserved pan; set in a deep roasting pan. Pour enough hot water into roasting pan that it reaches halfway up pudding pan. Bake until just set, about 1 1/4 hours. Let cool; sprinkle with grated nutmeg.

This article was first published in Saveur in Issue #108