Slow Cooker Grape-Nuts Custard Pudding 1 1/2 cups Grape Nuts cereal -- nuggets, not flakes 6 large eggs 4 cups milk 1 1/3 cups sugar 1 tablespoon vanilla bean paste 1 teaspoon ground cinnamon 2 1/2 cups heavy cream
Spray the insert of a 5 to 7-quart cooker with nonstick cooking spray. Sprinkle the cereal over the bottom of the slow cooker insert. Whisk together the eggs, milk, sugar, vanilla bean paste, and cinnamon in a large mixing bowl. Gently pour over the cereal. Cover and cook on HIGH for 2 hours, until the custard is just set. It may seem a little jiggly in the center but will firm while the custard cools. Carefully remove the insert from the liner and allow the pudding to cool to room temperature. Cover with plastic wrap and chill. Whip the cream in a mixing bowl until it forms stiff peaks. Scoop the pudding into bowls and top each serving with a dollop of ice cream. Serves 8. AuthorNote: A staple on menus in New England, this comforting custard studded with crunch Grape-Nuts cereal is a comfort food of the first order. Serve the custard cold with unsweetened whipped cream. Source: "Slow Cooker: The Best Cookbook Ever by Diane Phillips, 2009." S(Formatted by Chupa Babi): "Feb 2010" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 593 Calories; 36g Fat (52.7% calories from fat); 13g Protein; 59g Carbohydrate; 2g Dietary Fiber; 278mg Cholesterol; 289mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Non-Fat Milk; 6 1/2 Fat; 2 Other Carbohydrates. NOTES : Cooker: 5 to 7-quart Time: HIGH for 2 hours _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
