Creamy Oatmeal Pudding With Vanilla Sauce |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Something different for breakfast Ingredients:
2 cups old fashioned oats |
2 cups whole milk |
3 tablespoons packed brown sugar |
1 teaspoon pure vanilla extract |
1/2 teaspoon ground ginger |
1/2 teaspoon salt |
1 cup whipping cream |
1 tablespoon sugar |
1 teaspoon pure vanilla extract |
freshly grated nutmeg |
Directions:
1. Butter four 1-cup ramekins.
2. Toast the oats in a saucepan over medium heat until they deepen just slightly in color and become fragrant, 5 minutes or so.
3. Pour in 1 cup water, then add milk, brown sugar, vanilla, ginger, and salt.
4. Bring to a boil, cover, and decrease heat to a bare simmer, and cook 5 minutes, until soft and very thick.
5. Divide the mixture equally among the ramekins; cover them with a single piece of foil; let them sit at room temperature for 10-15 minutes, for the pudding to firm in the ramekins.
6. While the oatmeal molds set, make the sauce: combine whipping cream, sugar, and vanilla in a saucepan; cook over medium heat until reduced to about 3/4 cup/.
7. Run a knife around the inside of the first ramekin; turn upside down over a small plate and give it a shake to release the pudding.
8. Repeat with the remaining ramekins; spoon the warm sauce over each; grate a bit of nutmeg over the tops and serve.
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