Oatmeal Custard
Indulge in the creamy, comforting goodness of Oatmeal Custard, a delightful fusion of hearty rolled oats and silky vanilla custard. This baked treat combines the wholesome texture of oatmeal with the luxurious richness of eggs and whole milk, lightly spiced with ground cinnamon for a warm, aromatic touch. Perfectly cooked in a gentle water bath to create a lusciously smooth texture, this versatile dish can be served warm for a cozy breakfast or chilled for an elegant dessert. With just 10 minutes of prep and pantry staples like sugar, vanilla, and a hint of salt, this recipe transforms simple ingredients into a satisfying, nutrient-packed dish the whole family will love. Top with fresh fruit, honey, or a sprinkle of cinnamon for a finishing flourish.
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Recipe Information
Ingredients
- 1 cup Rolled oats
- 2 cups Whole milk
- 3 tablespoons Granulated sugar
- 1 teaspoon Vanilla extract
- 2 whole Large eggs
- 0.25 teaspoons Ground cinnamon
- 0.25 teaspoons Salt
- 1 teaspoon Butter (optional, for greasing)
Instructions
Preheat your oven to 350°F (175°C). If desired, lightly grease a small casserole dish or ramekins with butter to prevent sticking.
In a medium saucepan, combine the rolled oats, 1 1/2 cups of whole milk, granulated sugar, ground cinnamon, and salt. Heat over medium heat, stirring occasionally, until the mixture begins to simmer. Reduce the heat to low and cook for 5-7 minutes, or until the oats absorb most of the milk and form a thick porridge. Set aside.
In a separate bowl, whisk the eggs until well beaten. Slowly add the remaining 1/2 cup of milk and the vanilla extract to the eggs, mixing thoroughly to create a custard base.
Temper the egg mixture by gradually adding a small amount of the warm oatmeal mixture to it, whisking constantly to prevent the eggs from curdling. Repeat this process until the egg mixture is warm and fully incorporated with the oatmeal.
Transfer the oatmeal custard mixture into the prepared casserole dish or divide evenly into 4 small ramekins.
Place the dish or ramekins into a large baking pan. Fill the baking pan with hot water until it reaches halfway up the sides of the dish or ramekins to create a water bath. This helps the custard cook gently and evenly.
Carefully transfer the baking pan to the preheated oven. Bake for 18-20 minutes, or until the custard is set but still slightly jiggles in the center when gently shaken.
Remove the baking pan from the oven and let the oatmeal custard cool slightly. Serve warm, or chill in the refrigerator for 1-2 hours if you prefer it cold.
Optional: Garnish with a sprinkle of cinnamon, fresh fruits, or a drizzle of honey before serving.
Nutrition Facts
Calories |
237 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.1 g | 12% | |
| Saturated Fat | 4.1 g | 21% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 217 mg | 9% | |
| Total Carbohydrate | 29.6 g | 11% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 16.1 g | ||
| Protein | 9.7 g | 19% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 162 mg | 12% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 266 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
