Oatmeal Raisin Custard

Based on a recipe from The Breakfast Book by Marion Cunningham. This is a breakfast custard. It isn't very sweet and the sugar can be omitted for individual servings. It goes great with bacon and fruit.

Makes 3 servings.

• ½ c milk and ½ c whipping cream
  OR 1 c milk
• 4 eggs
• ¾ tsp nutmeg
• dash of salt
• ½ c quick oatmeal
• 2 tbsp raisins
• 3 tsp brown sugar (optional)
• vanilla or run (optional)

Preheat oven to 375°F. Butter 3 ramekins cups. Find a shallow baking dish large enough to hold all the custard cups. Fill the dish halfway with boiling water and put it in the oven right away.

If you like, you can soak the raisins in warm water with vanilla or rum.

Beat eggs, milk, cream, nutmeg, and salt in a large bowl. Stir in oatmeal. Pour into custard cups. Sprinkle raisins and brown sugar on top as desired for each serving.

Bake in the water bath until the custard is barely set. Test with a toothpick or wooden skewer. It should take about 30 minutes.

Serve them in their custard cups.

Sorry - no picture yet.

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