Directions: |
Directions:Preheat oven to 325 degrees.
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).
Place carefully into preheated oven for about 90 minutes.
Chef’s Notes:
Oven temperature will greatly affect cooking time, so check for doneness by gently wiggling 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 light drizzle of caramel. Serves 12-15 |
Personal
Notes: |
Personal
Notes: The stress and pressure of working in a high volume restaurant can produce a lot of excess cortisol even in "normal" times. At Scargo Cafe we have historically integrated certain anxiety inhibiting lessons and practices we've learned from our friends at Calmer Choice.
Now, as we find ourselves operating in the eye of the storm called "Covid," we lean even more heavily on our habit of consciously practicing kindness to one another, compassion to our patrons, and gratitude that there is hope for a brighter future.
With Warmth & Respect, David & Peter Troutman
An added note from David of interest is that at this time, there is an actual Grapenut shortage due to supply chain issues caused by the pandemic that has made National news.
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This recipe for Grapenut Custard is from