Brennan's oatmeal custard

Yield: 1 Servings

Measure Ingredient
5 \N Eggs; beaten
1½ cup Milk
¾ cup Whipping Cream
1 cup (plus 2 Tbl) Brown Sugar
1 teaspoon Ground Cinnamon
2½ cup Cooked Oatmeal; cooled
½ teaspoon Vanilla Extract
1 cup Mixed fresh raspberries & Black Berries; (plus extra for garnish)
\N \N Whipped Cream for Garnish

The Houston Cronicle food section has it's bast picks of 1997 in today's paper. They all look sooooo good. I will try to post as many as I have time to do.

Mix eggs, milk & cream. Strain to fully incorporate egg into mixture, discard any residue. Combine egg mixture with brown sugar, cinnamon, oatmeal, vanilla & berries. Stir lightly until mixed. Butter 8 ramekins that hold at leat 1 cup each, or spray with nonstick cooking spray.

Preheat oven to 350 degrees. Fill ramekins to within ¼ inch from the top.

Set in baking pan and fill pan with water to within ¾ inch of top of ramekins. Bake, covered, 1 hour. Remove water from bath. Serve warm, garnished with berries & a dollop of whipped cream.

Source: Houston Chronicle

Posted to recipelu-digest Volume 01 Number 523 by jecraig@... on Jan 14, 9

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