I continue my obsession with custard. I continue my obsession with oats. Together, the most wonderful thing is created . . .
I love the way these oats set into a thick, creamy custard when chilled. Of course, feel free to eat the custardy porridge hot as soon as it is cooked – indeed, that is probably the proper way to eat now that winter approaches!
Egg yolks enrich this with protein, fats, calcium, iron, B vitamins, and zinc. Oats provide healthy carbohydrates to keep you full, as well as manganese, molybdenum, phosphorous, copper, magnesium, fibre, and chromium.
I splodged some unsweetened yoghurt on my custard oats, but you can definitely eat them plain! The vanilla essence alone was enough to sweeten this to my taste buds. Feel free to add a teaspoon of dextrose or rice malt syrup to yours, if that floats your boat 😉
This recipe can be gluten-free, dairy-free, and nut-free.
Serves 1Â
Preparation time: 2 minutes
Cooking time: 10 minutes
Ingredients:
– 2 egg yolks
– 3 Tablespoons rolled oats of choice (use gluten-free if necessary; I used quick-cooking)
– 1 cup milk of choice
– 1/2 cup water
– 1 Tablespoon cornflour dissolved in 2 Tablespoons water
– 1/3 teaspoon vanilla essence
Method:
1. Place all ingredients except cornflour sleuth and vanilla in a saucepan. Whisk over a medium heat until slightly thickened. Add the cornflour sleuth and cook, whisking, until creamily thick. Whisk in the vanilla.
2. Pour into your serving bowl. Either eat hot, or cover with a layer of clingfilm (pressed to the custard’s surface) and chill in the refrigerator overnight. Serve with yoghurt, or whatever you desire, and enjoy!
