Brennan's Oatmeal Custard - Copy

BRENNAN’S OATMEAL CUSTARD

5 Eggs, beaten
1 1/2 C. Milk
3/4 C. Whipping Cream
1 C. (plus 2 Tbsp.) Brown Sugar
1 tsp. Ground Cinnamon
2 1/2 C. Cooked Oatmeal, cooled
1/2 tsp. Vanilla Extract
1 C. Mixed fresh raspberries & Black Berries (plus extra for garnish)
Whipped Cream for Garnish

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