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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