Orange Grape-Nuts Pudding

From Yankee Magazine — January 1991

Puddings and Custards Recipes

Yield: 5 servings

Reducing the amount of egg yolk and using skim milk greatly reduce the fat in this New England favorite. Orange zest and freshly grated nutmeg heighten the flavor. This has 125 calories per serving.

• 1 large egg
• 1 large egg white
• 1/2 cup fructose (or use honey or sugar to taste)
• 2 cups skim milk
• 1/2 teaspoon pure vanilla extract
• 1/2 teaspoon pure orange extract
• 1-1/2 teaspoons grated orange zest
• 2-1/2 tablespoons Grape-Nuts cereal
• freshly grated nutmeg

Preheat the oven to 300° F. In a mixing bowl whisk together the egg, egg white, and fructose. Gradually whisk in the milk; then add the vanilla and orange extracts and orange zest.

Place 1-1/2 teaspoons of the cereal in the bottom of each of five 1/2-cup custard cups or ramekins; carefully pour the custard mixture over the cereal. Sprinkle the surface with freshly grated nutmeg.

Place the filled cups in a shallow baking dish; add enough very hot water to the baking dish to come halfway up the sides of the custard cups. Bake until custard is set but still slightly wobbly - a paring knife inserted halfway between the center and edge of each custard should come out clean, usually in 20 to 25 minutes.

Carefully remove the custards from the water bath and cool on a wire rack. Refrigerate until ready to serve.

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