Grapenut Pudding

In a medium saucepan over medium heat, warm the milk until it is steaming and small bubbles form around the edges, about 4-5 minutes. Do not let it come to a full boil. This is called scalding.

Place the Grape-Nuts cereal in a large mixing bowl. Pour the hot milk over the cereal. Let the mixture stand for 15 minutes to allow the cereal to soften.

In a separate medium bowl, whisk the eggs and granulated sugar together until they are well-combined, smooth, and slightly pale in color. Whisk in the ground nutmeg, ground cinnamon, and salt.

Temper the eggs to prevent them from scrambling. While whisking constantly, slowly pour about one cup of the warm milk and cereal mixture into the egg mixture. Once combined, pour this tempered egg mixture back into the large bowl with the rest of the milk and cereal.

Stir the melted butter and vanilla extract into the custard base until everything is fully incorporated.

Pour the final mixture into the prepared baking dish. Place this dish inside a larger roasting pan.

Create a water bath (bain-marie) by carefully pouring hot water into the larger roasting pan until the water level reaches halfway up the sides of the baking dish. This ensures gentle, even cooking.

Carefully transfer the pans to the preheated oven. Bake for 50 to 60 minutes. The pudding is done when the edges are set and the center has a slight jiggle (like gelatin). A knife inserted about an inch from the center should come out clean.

Once baked, carefully remove the baking dish from the water bath and place it on a wire rack to cool for at least 20 minutes before serving. The pudding will continue to set as it cools. Serve warm.