Conference turris::cooks

>My husband wants to have Grape Nut pudding for dessert on Easter.  I have
>no idea how to make this.  
>
>Anyone have a recipe????

it's in here somewhere - try DIR/TITLE=GRAPENUT and see what you get.

			good luck

	Here's the corrected recipe -

	Grapenut Custard Pudding

	Mix together in a bowl and let stand 15 minutes:

		2/3 cup grapenuts
		1 cup sugar
		2 cups milk

	Scald:
		2 cups milk

	In a 1 and 1/2 qt. oven-safe bowl or casserole dish,
	beat:
		4 eggs
		1/2 tsp. salt
		dash of nutmeg

	Whisk in slowly the scalded milk.
	Add:
		2 tsp. vanilla
		grapenut mixture

	Bake at 325 for 50-60 minutes or until center doesn't wiggle.
	Cool completely on rack.  Chill thoroughly and serve, optionally,
	with whipped cream.

	Di

    
    What is scalded milk??  I can only think burnt on the bottom of pan. Or
    is it close to boiling? 
    
    Recipe sounds good!
    
    Dan

The difference between burnt and scalded is about 30 seconds.

I think the spec for scalded milk says to heat it until tiny bubbles appear
at the edge of the surface of the milk.  (No relation to Don Ho)

Bring the milk just to the brink of a soft boil but do not let it boil.

Steve

    Why do we have to scald milk these days?? Is it health or does it cause
    the milk to change its "state"?
    mikey
    

>    Why do we have to scald milk these days?? Is it health or does it cause
>    the milk to change its "state"?

actually, good point.  We used to scald milk because we were not necessarily
dealing with pasturized milk.  Raw milk should be "cooked" prior to use in
custards, etc. in order for the texture to be as expected - and also as a
double protection from possible health risks..Virtually all milk that a
consumer can get his/her hands on these days is "cooked" (pasturized) and
you don't really have to scald it unless we are making a "stirred" custard.
Milk used in cakes, baked custards, etc. doesn't really have to be scalded.
Older recipes, however, generally call for scalded milk.  

Those who buy raw milk....disregard all the above.  8^}

    Brand new cook books still call for scalding when using milk to make
    rice puddings, bread puddings, etc.  I don't believe its for a health
    reason as much as it is for cooking time, ie; it will take longer to
    bake a pudding if you start with cold milk from the fridge than it will
    if the milk is scalded.  The longer you bake in the oven to cook the
    middle the higher the risk of burning the sides.  You can heat milk 
    faster in a sauce pan on the stove in your microwave than you can in 
    a casserole in your oven.
    
    Chris

	Gee, doesn't it actually change the flavor too?  It certainly
	smells different.  I can't imagine that if you scalded milk, then
	let it cool, it would still taste like a glass of fresh, cold
	milk.  Am I on drugs?

	Di

 If you look in the mirror and don't see a fried egg, then you probably
aren't. ;-)

re: taste different due to chemical change...

actually, if you chilled it down again (and skimmed the little rubber coating
off the top..8^}), it would taste like milk.  There is no "chemical change"
when heating the milk - that's what pasturization is, after all, a process of
mixing it up and heating it...The changes that do occur are:

	1) increase in aroma...a standard molecular reaction to the
	   heating process which makes the aroma of the milk more
	   noticable....when it's cold, you don't smell much, but it
	   smells pretty much the same if you can smell it.

	2) decrease in live bacteria.  The primary reason heating is
	   recommended.

	3) and it gets hot.  As mentioned, it is sometimes called for as
	   a way to speed up cooking. However, the longer cooking required 
	   to heat up the cold milk can also produce a "creamier" textured 
	   pudding when you are working with a starch-based product like rice.

  	   To avoid burning the sides of the pudding:

	   treat as a baked custard by setting the container
	   in a larger container to which you then add boiling water to
	   insulate the delicate pudding.   This step is also recommended in
	   many cookbooks.

Of course, another process that happens when milk is pasturized is that the
cream content of the milk is also stabilized IN THE MILK....it doesn't
separate out...I tend to forget this step because I don't use anything but
skimmed milk.  

    I made this stuff over the weekend and it got rave reviews. I had never
    heard of it before, but several people at the dinner had and enjoyed
    this recipe.
    
    As I was putting it together, the questions about why scald the milk
    came to mind. When you add the scalded milk to the beaten egg, I
    suppose the heat thickens or partially cooks the egg as the two are
    whisked together; just as with Hollandaise sauce, if you add the heated
    butter too quickly you end up with scrambled eggs in butter, but if the
    ingredients are combined correctly you finish with a thickened product
    that you wouldn't have by just combining cold milk and eggs.
    
    Or am I just nuts? (Grapenuts?)
    
    	/Harry

	Sounds good to me, Harry.  I like it.  Have to be able
	to justify having scalded all that milk over the years 
	somehow.  8-).

	Diane

	BTW, glad you enjoyed it.

    .2 Is that a total of 4 cups of milk.  2 cups as a soaking agent and 2
    that are scalded?

   >>>  .2 Is that a total of 4 cups of milk.  2 cups as a soaking agent and 2
   >>>   that are scalded?


     Exactamundo.

    Great recipe!  I made this last week but I had one slight problem. ..
    all my grapenuts sunk to the bottom.  Now, what did I do wrong??
    
    It tasted great, just the same!
    
    -Dotti.
    	
    

   >>	Great recipe!  I made this last week but I had one slight problem. ..
   >>   all my grapenuts sunk to the bottom.  Now, what did I do wrong??


	That's supposed to happen!  You must be a great cook.  8-).
    	
	Di
    

    
    
    
    			Awwwwright!!!

    There was on one of the cook shows how raisins, blueberries, etc.
    should be added to batters so that they do not sink to the bottom.
    I can't remember - anyone else know??
    
    This feels the same as trying to name that tune??????????
    
    Flo

    
    If you coat berries, nuts (and possibly grapenuts) with flour
    (put them in a baggie of flour and shake the bag until they are
    coated), they don't sink to the bottom of the batter.
    
    dm

    I think maybe you flour them, or mix them with sugar.  I don't think
    either thing would work with grapenuts - they are pretty heavy.  I
    don't mind them all ending up on the bottom of the custard anyhow.
    
    /Charlotte

	I could be wrong, but my guess is that you could coat a grapenut
	with flour (though I'm not sure exactly how) until you were blue
	in the face and it wouldn't float in a custard.  Could be fun
	trying though, granted.
	There's really no shame in having your grapenuts at the bottom
	of your custard.  This is a naturally occurring phenomenon in
	the grapenut custard pudding world, in keeping with the laws of
	gravity.  

	I'm almost sure of it.

	8-)

    .20  That's it.  Thanks - now I can sleep tonight.
    
         Flo