Title: Brennan's oatmeal custard
 Categories: None
      Yield: 1 Servings
 
      5    Eggs; beaten
  1 1/2 c  Milk
    3/4 c  Whipping Cream
      1 c  (plus 2 Tbl) Brown Sugar
      1 ts Ground Cinnamon
  2 1/2 c  Cooked Oatmeal; cooled
    1/2 ts Vanilla Extract
      1 c  Mixed fresh raspberries &
           -Black Berries; (plus extra
           -for garnish)
           Whipped Cream for Garnish
 
  The Houston Cronicle food section has it's bast picks of 1997 in
  today's paper. They all look sooooo good. I will try to post as many
  as I have time to do.
  
  Mix eggs, milk & cream. Strain to fully incorporate egg into mixture,
  discard any residue. Combine egg mixture with brown sugar, cinnamon,
  oatmeal, vanilla & berries. Stir lightly until mixed. Butter 8
  ramekins that hold at leat 1 cup each, or spray with nonstick cooking
  spray.
  
  Preheat oven to 350 degrees. Fill ramekins to within 1/4 inch from
  the top. Set in baking pan and fill pan with water to within 3/4 inch
  of top of ramekins. Bake, covered, 1 hour. Remove water from bath.
  Serve warm, garnished with berries & a dollop of whipped cream.