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Brennan's Oatmeal Custard
Serving Size: 8


Cooking Directions:
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5 eggs -- beaten
1 1/2 cups milk
3/4 cup whipping cream
1 cup brown sugar -- plus
2 tablespoons brown sugar
1 teaspoon ground cinnamon
2 1/2 cups cooked oatmeal -- cooled
1/2 teaspoon vanilla extract
1 cup mixed fresh raspberries
and blackberries -- plus extra
for garnish
Whipped cream -- for garnish

Mix eggs, milk and cream. Strain to fully incorporate egg into mixture,
discard any residue. Combine egg mixture with brown sugar, cinnamon,
oatmeal, vanilla and berries. Stir lightly until mixed.

Butter 8 ramekins that hold at least 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

Remove from water bath. Serve warm, garnished with berries and a dollop
of whipped cream.

This recipe yields 8 servings.

© 2008
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