Recipe - Brennans Oatmeal Custard

5 Eggs; beaten
1 One half cup Milk
Three fourths cup Whipping Cream
1 cup (plus 2 Tbl) Brown Sugar
1 teaspoon Ground Cinnamon
2 One half cup Cooked Oatmeal; cooled
One half teaspoon Vanilla Extract
1 cup 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 One fourth inch from the top.
Set in baking pan and fill pan with water to within Three fourths 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 recipeludigest Volume 01 Number 523 by jecraig@laninc.com on
Jan 14, 9