This is a New England custard that Daniel grew up eating, a food memory for him. We finally made the recipe: http://www.food.com/recipe/grape-nut-pudding-330173. Instead of vanilla extract, I added a whole vanilla bean (split and seeds scraped) to the scalded milk and used vanilla-infused sugar instead of regular sugar. I also learned how to scald milk from this video: http://allrecipes.com/video/140/how-to-scald-milk/ To my delight, Daniel said it tasted just like he remembered from childhood. (Feb. 2015)
Note: I used a deep, round 2 quart clear glass casserole dish. For the water bath, I used a 9×12″ rectangular baking dish. Perhaps because my casserole dish was taller than the water bath, it took 90 mins (not 60) for the pudding to fully bake. (Feb. 2020)
Cooking Adventures 