- 2 cups evaporated low fat or skim milk
- 1/4 cup grapenuts cereal
- 1 teaspoon vanilla extract
- 2 eggs, well beaten
- dash nutmeg
Preheat oven to 350 degrees.
Combine all ingredients.
Pour into 4 individual custard cups for baking.
Sprinkle each with nutmeg.
Bake in a pan of water for approximately 30 minutes or until knife inserted comes out clean.
* For a pumpkin twist - add 1/2 cup canned pumpkin.