Brennan's Oatmeal Custard
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
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
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 firstname.lastname@example.org on
Jan 14, 9