Can't believe I've never reviewed this recipe. I've been making this for several years since we spent our first summer on Cape Cod. I halve the recipe, using 3 cups milk, 3 eggs, 1/2 cup sugar, 1 teaspoon vanilla, pinch of salt and the rest of the ingredients are the same. I put the custard in an 8X8 pan and also place in water bath. Sooooo delicious! Love serving this as dessert after breakfast - just like I had it on the Cape. Thanks!
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The recipe is easy and suited my needs. I had a hankering for a quick and easy grapenut pudding.
If you're looking to impress your gourmet friends, cook this (and all custards) in a waterbath for a better texture. Custards curdle and separate slightly when cooked like this, without protection.
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