GRAPE-NUT PUDDING WITH CINNAMON WHISKEY MAPLE CREAM SAUCE

Classic grape-nut pudding gets an update with Cinnamon Whiskey Maple Cream Sauce. Delicious served hot or cold, this pudding is a dessert with  maximum comfort level.

         

Happy November or better yet, Happy post Halloween!! Did you have a ghoulishly scary night filled with goblins, ghosts, and zombies? Well, there weren't many of those around my house, but there were plenty of Spider-Men, SWAT teams, and inflatable costumes. Have you seen those body size blowup costumes? They come in all different characters and are the coolest things. Every time I saw one, all I could think of was the Pillsbury Doughboy. Just adorable! Imagine Doughboy and all his puffy friends wandering around in your neighborhood! It was a fun trick or treating night for all in my neck of the woods. 

With the end of Halloween we welcome November. In my opinion, November is the official start of the comfort food season. The nip in the air of previous weeks becomes real cold air, and the vibrant beauty of fall leaves become a dull brown. It's also the time to take those winter coats, gloves, hats, scarves, and boots out of storage.

With all that, the need for comfort food that makes you feel warm and fuzzy takes over. When you think of comfort food, dessert is probably not the first thing that comes to mind. But grape-nut pudding has always evoked a feeling of warmth and comfort for me. I love the simplicity of the ingredients, the ease of the recipe, and the soft custardy texture. Even though a grandmother has never served me grape-nut pudding, I envision that this is something that a grandmother would have  been making in her cozy kitchen when the grandkids came to visit.

So, how about you? Do you have a dessert that conjures the feeling of comfort or puts you in a state of blissful nostalgia?

Grape-nut pudding is traditionally served with whipped cream—a generous dollop is all that is needed for a perfect dessert. It is delicious warm or cold. While it is fantastic chilled, a mouthful of warm pudding contrasted with cold whipped cream is comfort to the max!

When I want to add luxuriousness to grape-nut pudding, I serve it with sweet and rich Cinnamon Whiskey Maple Cream Sauce. The cinnamon whiskey echoes the cinnamon flavoring of the pudding and provides a little edge. Maple syrup adds flavor, sweetness, and body. Heavy cream and egg make it luscious, thick, and silky smooth. Sure, the sauce will add a few extra steps to the recipe, but it is worth the effort!

Never had grape-nut pudding? If you are a pudding, flan, or custard fan, you are going to love this dessert! I urge you to try it out now!...please :)  By the way, grape-nut pudding is a great way to use up grape-nut cereal and milk that have been sitting around a while. Go check what is in your fridge and pantry. Maybe you're due for some grape-nut pudding :)

Have a great rest of the week!!

GRAPE-NUT PUDDING WITH CINNAMON WHISKEY MAPLE CREAM SAUCE      

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INGREDIENTS:

4 eggs
1/3 cup sugar
3 cups whole milk
1/4 tsp. salt
2 tsp. vanilla extract
1/4 tsp. ground cinnamon
1 cup Grape-Nuts cereal

Cinnamon Whiskey Maple Cream Sauce:
1 egg
1 1/2 cup heavy cream
5 tbsp. pure maple syrup
3 tbsp. light corn syrup
1 pinch of salt
1 1/2 tbsp. cinnamon whiskey

INSTRUCITONS:

Preheat oven to 350 degrees F. Boil a pot of water for a steam bath.

Using a whisk, beat eggs slightly by hand. Gradually add sugar. Beat for 1 minute. Add milk, salt, vanilla, cinnamon, and  grape-nuts. Beat until well-blended. Pour into a prepared 8-inch round 2-quart baking dish.

Place the baking dish in a roasting pan. Pour enough boiling water into the roasting pan to go half way up the baking dish. Bake for 60-75 minutes or until a toothpick comes out clean. Allow to cool for 30 minutes before serving.

To make the sauce:
Beat egg in a small bowl and set aside. Combine heavy cream, maple syrup, and corn syrup a saucepan on medium low to medium heat. Cook, stirring constantly for 12 minutes to reduce and thicken slightly (the sauce should only be at a slight bubble). Remove pan from heat.

Scoop out 1/3 cup of the sauce. Slowly drizzle into the beaten egg, whisking constantly. Add egg mixture into the pan, beating constantly. Return pan back onto the heat. Bring back to a simmer, stirring constantly for 3 minutes. Add whiskey. Continue stirring for 2 minutes to thicken sauce.

To serve, drizzle sauce over pudding. Store pudding and sauce refrigerated. Makes 6 to 8 servings.


Recipe Notes:

1. To prevent curdling, use high fat heavy cream. Do not substitute.
2. Cream sauce should be smooth. If egg formed lumps, strain finished sauce through a fine sieve mesh.
3. Cream sauce thickens when chilled. To reheat microwave for a few seconds and stir.

Source: Sauce adapted from Pioneer Woman's Whiskey Maple Cream Sauce.

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