Categories: Breakfast, Oatmeal
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
- Vanilla Sauce:
- 1 cup whipping cream
- 1 tablespoon sugar
- 1 teaspoon pure vanilla extract
- freshly grated nutmeg
Directions
-
Butter four 1-cup ramekins.
-
Toast the oats in a saucepan over medium heat until they deepen just slightly in color and become fragrant, 5 minutes or so.
-
Pour in 1 cup water, then add milk, brown sugar, vanilla, ginger, and salt.
-
Bring to a boil, cover, and decrease heat to a bare simmer, and cook 5 minutes, until soft and very thick.
-
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.
-
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 ¾ cup/.
-
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.
-
Repeat with the remaining ramekins; spoon the warm sauce over each; grate a bit of nutmeg over the tops and serve.