Brennan's oatmeal custard
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | 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) |
| Whipped Cream for Garnish | ||
Directions
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