Grapenut Custard Pudding
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Preheat oven to 350-375 F. (about 177-190 C) (don't know how your ovens indicate temp.)

3 cups whole milk (1 cup = a scant 250 ml)
2/3 cup granulated sugar
Pinch of salt
1/2 cup Grapenuts
3 eggs
1 teaspoon vanilla (1 tsp = about 5 ml)

Place the milk in the top part of a double boiler over hot water.
Stir in the sugar, salt, and Grapenuts.
Heat to the scalding point (180F, about 80C), stirring occasionally.
Remove from the heat and cool partially.
When cooled, beat the eggs well and stir into the milk.
Add vanilla and pour into 6 3/4-cup custard cups.

Place the cups in a shallow pan of hot water and bake for about 40 to 45 minutes or until the custard is set through.

Cool and serve lukewarm or refrigerate and serve cold.

I like to serve it with whipped cream, but that's not at all necessary.