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Brennan's Oatmeal Custard Recipe

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This recipe for Brennan's Oatmeal Custard, by , is from Meals and Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marcia Gevelinger Bastian
Added: Saturday, May 5, 2007

Category:
Category:

Ingredients:  
Ingredients:  
5 beaten eggs, 1 1/2 c. milk, 3/4 c. whipping cream, 1 c. +2 T. brown sugar, 1 tsp. ground cinnamon, 2 1/2 c. cooked oatmeal, cooled, 1/2 tsp. vanilla extract, 1 c. mixed berries, whipped cream for garnish.

Directions:
Directions:
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 c. each or spray with nonstick cooking spray. Preheat oven to 350. 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, garnish with berries and a dollop of whipped cream.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
This is served at Brennan's restaurant in the French Quarter of New Orleans. Don and Marcia visited there in our "courting days".

 

 

 

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