grammabonnie We've got a recipe that's a lot like this one called Puff Pudding and one of the ingredients is Grape Nuts. It's baked in a 1 quart baking dish. Here's what the directions say for baking. "Pour into greased 1 quart baking dish. Set dish in pan of hot water. Bake at 325 degrees for 1 hour and 15 minutes. The baked pudding will have 2 layers. Serve warm or chilled."

While I have yet to set up a sous vide apparatus, it is on my to do list, specifically so that I can pasteurize eggs for a couple of applications. We raise chickens and they are pampered and healthy. Still, I think pasteurization is a good idea for Caesar salad, mayonnaise, etc. I have this book, recommended by a GWer, but here is an online link (I hope). Perhaps this is your book? Too bad this link doesn't show how the 75 minute at 135 looks. Some photos here. Also, wouldn't the type and size of the egg matter? Here is a link that might be useful: Baldwin on sous vide This post was edited by kitchendetective on Fri, Apr 4, 14 at 17:42

I love custard! BAKED ORANGE CUSTARD (serves 5-6) 1 cup cream 1 cup orange juice 1/4 cup sugar 3 eggs, lightly beaten 1 1/2 tsp grated orange zest Pinch of salt Preheat oven to 325°. Combine all ingredients & blend well. Pour the mixture into custard cups & place in a pan of hot water. Bake until a knife inserted in the center comes out clean, 40-50 minutes.~~Craig Claiborne Here's a plain baked custard that's a really old recipe: CUSTARD 2 cups scalded milk 3 eggs 4 TBL sugar 1/8 tsp salt 1/2 tsp vanilla Nutmeg Scald the milk. Mix sugar, eggs, salt & vanilla & combine with the scalded milk. Pour into custard cups set in a pan of hot water, sprinkle tops with grated nutmeg & poach in a preheated 300° oven until firm.~~ (Do the knife test.) CHOCOLATE CREME CARAMEL (serves 8 if using 1/2 cup molds) Caramel base: 1/2 cup sugar 2 TBL water Juice of 1/2 lemon Chocolate custard: 2 cups milk 4 oz semisweet chocolate 4 eggs 4 egg yolks 1/2 cup sugar Preheat oven to 350°. Combine the 1/2 cup sugar, water & lemon juice in a saucepan & bring to the boil. Let cook, bubbling until the syrup becomes a light amber color. Don't let the syrup burn or it will be bitter. when the syrup is ready, immediately pour equal amounts of it quickly into the 8 custard cups. Swirl the syrup around so it covers the bottom of each mold. Let cool at room temperature. Heat the milk w/the chocolate, stirring often until the chocolate is dissolved. Beat the eggs, egg yolks & 1/2 cup sugar until thickened & smooth. Pour the milk mixture into the egg mixture & blend well. Strain the custard & skim off & discard surface foam. Ladle the custard into the 8 prepared molds. Arrange the molds in a baking dish & pour boiling water around them. Place the dish in the oven & bake until the custard is set in the center, about 30 minutes. Remove the custard cups & let cool. Unmold when ready to serve.~~Craig Claiborne COLD LEMON CUSTARD SOUFFLES (serves 8) 1 cup sugar 1/4 cup flour 1/8 tsp salt 2 TBL butter, melted 5 TBL lemon juice Grated zest of 1 lemon 3 egg yolks, well beaten 1 1/2 cups milk, scalded 3 egg whites Preheat oven to 325°. Generously butter 8 custard cups. Combine the sugar, flour, salt & butter. Stir in the lemon juice & zest. Whisk a little of the hot milk into the beaten yolks; whisk all the yolks back into the milk. Stir the yolk mixture into the lemon mixture until well blended. Beat the whites until firm but not dry. Fold the lemon mixture into the beaten whites. Spoon into the prepared custard cups. Place the filled cups in a baking pan. Pour enough hot water into the pan to com halfway up the sides of the cups. Bake 45 minutes. Cool to room temperature. Refrigerate until chilled, about 4 hours. Serve cold.~~San Francisco Encore

This is a link to a story in today's Baltimore Sun, and I have been thinking about these pastries for a looong time. First let me post the recipe.. Galaktoboureko Serves 16 This recipe for galaktoboureko squares comes from Nora Kefalas, who says any leftovers should be refrigerated uncovered to maintain crispness. Syrup may be made ahead and stored in a refrigerator for up to three weeks. Galaktoboureko also can be made into baked rolls of custard-filled phyllo dough. Custard: 4 eggs 1 teaspoon vanilla extract 6 cups milk 2 tablespoons unsalted sweet butter 1 1/2 cups sugar 1/2 teaspoon lemon extract rind of 1/2 lemon 1 cup semolina or farina Syrup: 1 tablespoon squeezed lemon juice 1 cup water 1 1/2 cups sugar 1 whole cinnamon stick Dough: 1 pound phyllo dough 1 1/2 cups melted butter-flavored Crisco for brushing phyllo cinnamon to sprinkle on top honey (optional) For the custard: In a small bowl, beat the eggs with vanilla extract and set aside. Then, in a pot, add milk, butter and sugar, using a wire whisk. Stir and bring to a boil. Turn heat down to medium and add lemon extract and lemon rind. While continuing to stir with whisk, slowly add farina. Continue to cook and stir until mixture thickens (about 3 to 5 minutes). Remove from stove and mix in the beaten eggs. Let cool for about 10 minutes. To make syrup: Place all ingredients in a pot, bring to a boil and let cook for 15 minutes. Remove from heat and remove cinnamon stick. Spread half the phyllo sheets on the bottom of an 11-inch-by-15-inch pan, leaving some hanging over the edges. Coat each sheet with melted Crisco. Then pour the custard in the pan, fold over the sheets and continue to coat with Crisco and layer the remaining sheets. Make several slits on top layer -- not cutting to the bottom. Bake at 350 degrees for about 35 minutes or until golden brown. Let stand for 10 minutes and then, with a ladle, pour syrup on top. Sprinkle with cinnamon. (If your custard is warm, your syrup must be cold.) Cut into squares and serve warm or cold. If desired, you may also drizzle honey on top. Per serving (square version): 515 calories, 8 grams protein, 25 grams fat, 6 grams saturated fat, 65 grams carbohydrate, 1 gram fiber, 64 milligrams cholesterol, 200 milligrams sodium Then here are the notes as to how the women prepare the bits and pieces in advance. A good idea if you ever want to get a bunch of people doing this together. It usually takes about 10 women to prepare the hundreds of cigar\-shaped galaktoboureko rolls for the festival. Weeks before the event, Kefalas and others meet at the church in the morning and make the custard, which takes more than two hours. "The church is what brought everybody together," Kefalas said. "We're all like a family down there. It's like home." On the stove, the mixture of milk, butter and sugar needs plenty of stirring to keep it from burning. Demonstrating in her kitchen, Kefalas makes it seem effortless. Then come the lemon extract, rind and farina, followed by the beaten eggs and vanilla, added slowly. The lemon helps cut back the smell of the eggs she'll mix in later (she always thought her mother and grandmother made it too eggy). This is the easy part. When the large batch of custard is finished, a second group of women arrives to roll up the filling in phyllo dough. They butter the thin, flaky dough sheets with a brush, spread them out, pour a line of custard in the middle, roll it all into neat little cylinders and freeze them. The syrup, made of lemon juice, water, sugar and cinnamon, is readied closer to festival weekend because it doesn't keep as long, she said. In the morning of each festival day, the women will bake the rolls, drizzle on the syrup and sprinkle some cinnamon on top. Each roll costs $1.50 and comes in a small wrapper.