Oatmeal Custard
My mom was cleaning out one of her closets and came across several folders full of recipes that she had clipped from magazines and newpapers over the years. This recipe was posted in a September 1997 edition of the Houston Chronicle. It came from Brennan's Restaurant in Houston, which is currently being restored after being destroyed in a fire during Hurricane Ike. This delightful recipe turns your familiar breakfast oatmeal into a rich and creamy dessert! Raspberries and blackberries are used here but you could probably use strawberries or blueberries too.
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INGREDIENTS
Nutrition- 5
- 1 1⁄2cups milk
- 3⁄4cup whipping cream
- 1cup brown sugar
- 2tablespoons brown sugar
- 1teaspoon ground cinnamon
- 2 1⁄2cups cooked oatmeal, cooled
- 1⁄2teaspoon vanilla extract
- 1⁄2cup fresh raspberry
- 1⁄2
- whipped cream, and
-
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DIRECTIONS
- Beat the eggs well. Mix beaten eggs, milk and cream well, fully incorporating eggs into the mixture.
- Combine the egg mixture with the brown sugar, cinnamon, oatmeal, vanilla, and berries. Stir until lightly mixed.
- Spray 8 1-cup ramekins with nonstick cooking spray. Fill each to within 1/4 inch of the top. Set ramekins in a baking pan and fill with water to 3/4 inch of the top of the ramekins.
- Bake at 350 degrees, covered, for 1 hour.
- Serve warm, topped with whipped cream and berries.
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