Brennan’s Oatmeal Custard
Transform humble oatmeal into an elegant breakfast custard worthy of a five-star restaurant.
Servings 6
Calories 438kcal
Ingredients
- 5 eggs beaten
- 1 1/2 cups milk
- 3/4 cup whipping cream
- 1 cup + 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 2 1/2 cups oatmeal
- 1/2 teaspoon vanilla extract
- 1 cup mixed fresh raspberries and blackberries plus extra, to garnish
- 1 cup whipped cream to garnish
Instructions
- Preheat the oven to 350°F and grease 8 1-cup ramekins with butter or nonstick cooking spray.
- Combine the eggs, milk, and cream and mix well. Push the mixture through a fine mesh sieve to fully incorporate the eggs. Discard any residue.
- Add the brown sugar, cinnamon, oatmeal, vanilla, and berries to the egg mixture and lightly stir to combine.
- Pour the mixture into the prepared ramekins to within 1/4 inch of the top.
- Place the ramekins in a 9x13-inch baking dish. Fill the baking dish with water to within 3/4 inch of the top of the ramekins and bake, covered, for 1 hour.
- Remove the ramekins from the water bath and serve warm, garnished with berries and a dollop of whipped cream.
Recipe Tips
For the silkiest texture, don't skip straining the egg mixture – this removes any egg chalazae (the white stringy bits) that would disrupt the smooth consistency. The water bath is equally crucial as it ensures gentle, even cooking that prevents the custard from curdling or becoming rubbery. If you're serving for a special occasion, consider caramelizing a thin layer of sugar on top with a kitchen torch for a creme brûlée-inspired finish that adds textural contrast and visual appeal.
Nutrition
Calories: 438kcal | Carbohydrates: 55g | Protein: 10g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 190mg | Sodium: 104mg | Potassium: 315mg | Fiber: 3g | Sugar: 40g | Vitamin A: 805IU | Vitamin C: 5.4mg | Calcium: 166mg | Iron: 1.9mg
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