1 whole egg
1 egg white
1/2 c. sugar or honey to taste
2 c. skim milk
1/2 tsp. pure vanilla extract
1/2 tsp. pure orange extract
1 1/2 tsp. grated orange zest
2 1/2 tbsp. Grapenut cereal
Freshly grated nutmeg

Preheat oven to 300 degrees. In a mixing bowl, whisk together the egg, egg white and sugar. Gradually whisk in the milk. Add vanilla and orange extract and orange zest.

Place 1 1/2 teaspoons of the cereal in the bottom of each of 5 (1/2 cup) custard cups. Carefully pour the custard mixture over the cereal. Sprinkle the surface with freshly grated nutmeg.

Place the filled cups in a shallow baking dish; add enough very hot water to the baking dish to come halfway up the sides of the custard cups. Bake until custard is set, but still slightly wobbly, a paring knife inserted halfway between the center and edge of each custard should come out clean, about 20 to 25 minutes at 300 degrees.

Remove the custards from the water bath and cool on a wire rack. Refrigerate until ready to serve. Serves 5.