Instructions

Whip: eggs, cream, sugar and vanilla completely with a wire whip or mixer. Pour mixture into a 9×12 inch pan (we use a stainless steel pan called a “half hotel pan”) and sprinkle grapenuts, cinnamon and nutmeg evenly over the top. Place the 9×12 pan into a large pan to form a water bath (fill with water equal to the height of custard mixture) and place them carefully into a preheated 325-degree oven for approximately 90 minutes.

Chef’s Notes

Your oven temperature will greatly affect cooking time, so to check for doneness, gently wiggle the pan. Remove as soon as center of custard mixture begins to gel. Cool at room temperature and serve warm or chilled, topped with whipped cream and lightly sprinkled with cinnamon sugar.