Brennan's Oatmeal Custard

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Title: Brennan's Oatmeal Custard
Yield: 1 Servings


5 Eggs; beaten
1 1/2 c Milk
3/4 c Whipping Cream
1 c (plus 2 Tbl) Brown Sugar
1 ts Ground Cinnamon
2 1/2 c Cooked Oatmeal; cooled
1/2 ts Vanilla Extract
1 c Mixed fresh raspberries &
-Black Berries; (plus extra
-for garnish)
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 1/4 inch from the top.
Set in baking pan and fill pan with water to within 3/4 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 on
Jan 14, 9