puffed rice/popcorn pudding

http://www.seriouseats.com/recipes/2011/06/grape-nuts-pudding-recipe.html
8 x 8 glass baking dis
1 ¼ cups puffed rice(17g)/popcorn(10g)
3 cup skim milk
1egg
4 egg white
1/8 cup(25g) tropicana
2 teaspoons vanilla
½ teaspoon cinnamon
¼ teaspoon nutmeg
-176°F
-Pour ¾cup of puffed rice in a medium bowl and set aside, reserve the rest for garnish.
puffedrice and let sit for 5 min
-In a small saucepan, heat milk over medium-high until just shy of boiling. Pour milk over puffed rices and let sit for 5 minutes.I
-in a small bowl whisk together eggs, sugar, vanilla, cinnamon, and nutmeg until just combined. -slowly whisk 3 tablespoons of the warm milk into the egg mixture to temper the eggs. Then slowly pour the egg mixture into the milk n puffed rice mixture whisking constantly until combined.
-Pour into baking dish. Place the dish in a larger roasting pan and then fill the roasting pan with water until it reaches about half way up the side of the baking dish (about the depth of the pudding). water bath
-55 minutes or until pudding is set in the center.
- sprinkle reserved puffed rice on top.
x2: 333/53/23/2.8 cal/cpf, 319/49/23/2.9(for popcorm)
* good w ice cream on top