Grapenut Custard help
I just finished making grapenut custard from a recipe that came from a restaurant whose custard is fantastic. It's the second time I made it and both times it has come out with a crusty layer of grapenuts on top, they didn't sink in at all. Last time I thought I mixed it too much and made it too foamy, preventing the cereal from sinking in. I was careful not to do that this time, but same result. It tasted good last time so I hope it will this time too but the texture is just not what I think it should be. The recipe says to sprinkle the grapenuts on top and bake, and I realize grapenuts float but every time I have had grapenut custard the grapenuts are incorporated into the custard a little bit, not a crunchy layer on top. Any suggestions for next time?
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4 Comments:
You might try soaking them in milk for a little while prior to putting them on the custard. It is a matter of reducing their buoyancy to something close to neutral or slightly negative. If you want them to sink a little, put some sugar in the milk.
Grumpy Old Man at 11:44AM on 05/30/09
That actually sounds like an interesting recipe....can you post the recipe or maybe a link to it? Thanks!!
kathyvegas at 1:01PM on 05/30/09
That's strange.. sprinkle them over the top? My grandmother from Vermont put the Grapenuts into the milk that she'd heated just til scalding, then added the eggs, sugar, vanilla and whatever else went in. That way the Grapenuts were saturated and stayed submerged.
Mares at 10:42PM on 05/31/09
kathyvegas: I remember seeing that recipe in one of Maida Header's books (Great American Desserts?). I have it at home, otherwise, I'd post it for you (I'm at work now).
SavtaShayna at 1:38PM on 06/01/09