Grape Nut Custard

• 3 cups Whole Milk
• 3/4 cups Barley Nugget Cereal (Grape Nuts)
• 3 whole Eggs
• 1/2 cups Pure Maple Syrup
• 1/8 teaspoons Salt
• 1-1/2 teaspoon Vanilla Extract
• 1/4 teaspoons Nutmeg

1. Preheat oven to 350 degrees.
2. Butter or grease a 1 1/2 to 2 quart baking dish.
3. In a saucepan over medium-high heat, simmer milk until hot, but do not boil (about 5 minutes).
4. Stir in cereal and remove from heat; let sit about 5 minutes.
5. In a separate bowl, whisk together eggs, maple syrup, salt and vanilla.
6. Whisk about half the warm milk mixture, 1/4 cup at a time, into the egg mixture.
7. Whisk in remaining milk.
8. Pour into prepared baking dish and sprinkle with nutmeg.
9. Bake for about 50 minutes in a waterbath (place baking dish in larger pan with about 1 inch of hot water in it).
10. Check to see if done by inserting a knife into it near the middle - knife should come out clean and you should be able to see that while it still looks "jiggly", the custard will be set.
11. Remove from oven and cool at least 30 minutes before serving, or chill and serve cold.

milk, barley nugget cereal, eggs, maple syrup, salt, vanilla, ubc

Taken from tastykitchen.com/recipes/desserts/grape-nut-custard/ (may not work)