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  • Brennan's Oatmeal Custard

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    Brennan's Oatmeal Custard
    Servings: 8
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 5 x Large eggs beaten
    • 1 1/2 c. lowfat milk
    • 3/4 c. whipping cream
    • 1 c. brown sugar plus
    • 2 Tbsp. brown sugar
    • 1 tsp grnd cinnamon
    • 2 1/2 c. cooked oatmeal cooled
    • 1/2 tsp vanilla extract
    • 1 c. mixed fresh raspberries and blackberries plus extra for garnish Whipped cream for garnish

    Directions

    1. Mix Large eggs, lowfat milk and cream. Strain to fully incorporate egg into mix, throw away any residue. Combine egg mix with brown sugar, cinnamon, oatmeal, vanilla and berries. Stir lightly till mixed.
    2. Butter 8 ramekins which hold at least 1 c. each, or possibly spray with nonstick cooking spray. Preheat oven to 350 degrees.
    3. 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.
    4. Remove from water bath. Serve hot, garnished with berries and a dollop of whipped cream.
    5. This recipe yields 8 servings.

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