Scargo Cafe’s Sweetest Secret is Out!
Have you tasted this world-famous New England Classic yet? Scargo Cafe is doing us all a favor by going public with their Grapenut Custard recipe - even Bon Appetit Magazine is asking for it! Here’s your chance to whip up this iconic dessert between visits to the Cape. But be warned - cutting corners and substituting milk or half & half for the light cream won’t compare to the “real deal.” A deal so real that it has remained untouched since 1987. One taste and you’re hooked! See what else Scargo Cafe has in store for Restaurant Week here!
Ingredients
9 large eggs
½ gallon light cream
2 cups sugar
2 tablespoons vanilla extract
1 cup grapenuts cereal
1 teaspoon nutmeg
Instructions
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) and place them carefully into a preheated 325-degree oven for approximately 90 minutes.
Chef’s Notes
Your oven temperature will greatly affect cooking time, so to check for doneness, gently wiggle the 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 lightly sprinkled with cinnamon sugar.