Oatmeal Custard Recipes

Steps:

• Weigh oatmeal into a large microwaveable breakfast bowl and add vanilla flavouring, seeds, currants and spices to take your fancy - I chose a lot of ginger, some cardamom (not too much!), hint of clove (seriously cautiously!), all-spice. A nice combination as I am getting bored of cinnamon!
• Add water.
• In a separate very small bowl weigh in the wheat bran, wheat flakes and Splenda and mix it together well for a couple of seconds with a bone-dry teaspoon. Put aside.
• Place oatmeal bowl into microwave and cook on full power for about 3 1/2 minutes keeping an eye on it to prevent it bubbling over after the first couple of minutes.
• When just bubbled up to almost overflowing stop the microwave (quickly :) and remove from microwave and allow the porridge to drop back into bowl for a few seconds.
• Pour on the wheat bran, flakes etc. and stir in well to mix and sweeten the oatmeal.
• Break and separate the egg whites into the bowl (or if not feeling brave, separate them in a different bowl first then you can mix the 'custard' in that bowl (I guess that way you could even whisk it up like a meringue if you felt like it :) before pouring across the porridge - I didn't bother as I was making this up as I went along and it still turned out great!).
• Add the milk, vanilla flavouring, Splenda, clove, nutmeg and ginger into the egg whites and gently stir together well for a few seconds.
• Ideally, leave to cool for five minutes so that when cooking the custard the oatmeal doesn't burst through. (Have included this in the 'cooking' time.).
• Put bowl back into the microwave and cook on medium power for a couple of minutes until it's rising up again. Stop Microwave and remove. It's ready for the topping.
• Spoon on a couple of teaspoons of nice thick creamy plain yoghurt or cream in the middle only. Add a teaspoon of granulated sweetener directly onto the yoghurt and massage it well with the teaspoon into the yoghurt to mix it in well.
• Sprinkle another teaspoon of sweetener across the top of the egg-white around the yoghurt.
• Sprinkle some more ground ginger across it all if you like it (I like!) or other spices - to taste.
• Dab the jam/jelly or fresh fruit in places across the top.
• DEVOUR!
• Of course --.
• -- If you can resist the urge to demolish it - this would be wonderful served chilled with ice cream and fruits, especially if part or even all of the water were replaced with milk/cream, or some milk powder were added to the porridge prior to cooking.
• This is SO yummy! and it really is terribly good for you.
• Even if you use milk, sugar and even (well maybe :) cream for topping it would still be good for you and give you loads of energy and an excellent protein and amino-acids boost!
• I was going to add some chunky-bits of peeled chopped-up apple (right at the start is best time to add apple if you do decide to, so it softens nicely) but I felt that would be just too much! Depends how hungry you feel :) - I often do that and it's nice but I wasn't that starving this morning!
• If you can't eat it all in one hit - leftovers can be kept in the fridge and eaten completely chilled - not warm, chilled!

Steps:

• Beat the eggs well. Mix beaten eggs, milk and cream well, fully incorporating eggs into the mixture.
• Combine the egg mixture with the brown sugar, cinnamon, oatmeal, vanilla, and berries. Stir until lightly mixed.
• Spray 8 1-cup ramekins with nonstick cooking spray. Fill each to within 1/4 inch of the top. Set ramekins in a baking pan and fill with water to 3/4 inch of the top of the ramekins.
• Bake at 350 degrees, covered, for 1 hour.
• Serve warm, topped with whipped cream and berries.

Steps:

• Bring water to a boil in a medium to large sauce pan.
• Add Oats, stirring while boiling until water becomes cloudy and a little thickened.
• Reduce heat to low and simmer, stirring once or twice, for 30 - 45 minutes.
• Let oatmeal cool to room temperature.
• Preheat oven to 350 degrees.
• Add remaining ingredients to pot.
• Stir well to ensure all ingredients are evenly distributed.
• Spray a 9 x 12 pan with non-stick cooking spray.
• Pour ingredients of pot into sprayed baking pan.
• Bake in pre-heated oven for 45 minutes to one hour, or until the top of the custard is firm to the touch.
• Turn off the oven and let the "custard" cool in the pan - this lets the last of liquid thicken up.
• Once cool enough to handle, slice the custard into 10 even pieces.