Sunday, 26 June 2011
Baked custards are something that most people love for dessert, but have you ever thought of treating yourself to a custard for breakfast???
You really should, they are wholesome, soft, spoonable and wonderfully moist.
Gentle and yet filling, a complete breakfast in a bowl. It seems like dessert, but it's . . . breakfast!
Smooth and silky, breakfast custards are quite easy to make and really quite fast. This one here today is one of our favourites. You don't need to use cranberries if you don't want, try some dried cherries and a bit of almond extract . . . or some dried blueberries and a bit of lemon zest . . . or even sultanas!
It's a rather tasty way to get the kids to eat their oats. Fried rashers of bacon go really well with these . . . not to take away from the healthy aspect of them or anything . . . just sayin is all!
*Cranberry and Oatmeal Breakfast Custards*
A soft egg custard with all the wholesomeness of oats and the sweetness of cranberries. Makes a delicious breakfast. Serve with some bacon if you want!
125ml of whole milk (1/2 cup)
125ml of cream (1/2 cup)
4 large free range eggs
1.5 ounces of quick oat (1/2 cup)
3 TBS dried cranberries, chopped
1/2 tsp nutmeg
pinch of salt
4 tsp of soft light brown sugar
Preheat the oven to 190*C/375*F/gas mark 5, Butter 4 custard cups and set in a roasting tin. Have the kettle boiled and ready.
Whisk together the milk, cream, eggs, oats, cranberries, nutmeg and salt. Mix well. Divide this mixture equally amongst the custard cups. Sprinkle 1 tsp of brown sugar on the top of each. Add boiling water to the roasting tin to come halfway up the sides of the cups. Bake for 20 minutes, or until the custard is barely set. Remove from the oven. Serve in the custard cups, or run a knife around the edges and turn out to serve. Delicous!