Name: Custard Oatmeal Recipe
Ingredients: Rolled Oats (1 cup): The heart and soul of our dish. Rolled oats, also known as old-fashioned oats, are ideal for Custard Oatmeal. They provide a wonderful chewy texture and absorb the liquid beautifully, creating a satisfyingly hearty base. Avoid instant oats, as they tend to become mushy and lack the desired texture. Steel-cut oats can also be used, but will require a longer cooking time and result in a slightly different, nuttier texture. For the classic custard oatmeal experience, rolled oats are your best bet.; Milk (2 cups): The creamy foundation of our custard. Whole milk is highly recommended for the richest and most decadent Custard Oatmeal. The higher fat content contributes significantly to the creamy texture and luxurious mouthfeel. However, you can certainly use 2% milk for a slightly lighter version without sacrificing too much creaminess. For those looking for plant-based options, unsweetened almond milk, oat milk, or soy milk can also be used. Keep in mind that these alternatives may result in a slightly less creamy texture and a subtly different flavor profile. For an extra indulgent touch, you can even replace half of the milk with heavy cream or half-and-half.; Egg Yolks (2 large): The secret ingredient that transforms oatmeal into custard! Egg yolks are the key to achieving that signature velvety smooth, custard-like texture. They add richness, body, and a subtle savory note that beautifully complements the sweetness. Using just the yolks ensures a lighter yet still incredibly creamy custard, without making the oatmeal overly dense. Make sure to use fresh, high-quality eggs for the best flavor and texture. Don’t discard the egg whites! They can be used for other recipes like meringues, omelets, or frittatas.; Sugar (1/4 cup): A touch of sweetness to balance the richness. Granulated sugar is the standard choice for Custard Oatmeal, providing a clean sweetness that enhances the other flavors. However, you can easily adjust the type and amount of sweetener to your preference. Brown sugar will add a hint of molasses and a slightly deeper flavor. Maple syrup or honey can also be used for a more natural sweetness and subtle flavor variations. Start with ¼ cup and adjust to taste, considering the sweetness of any toppings you plan to use. For those watching their sugar intake, sugar substitutes like stevia or erythritol can be used, but be mindful of the specific conversion ratios and potential aftertaste.; Vanilla Extract (1/2 teaspoon): A whisper of aromatic warmth. Vanilla extract is a crucial flavor enhancer that elevates the entire dish. It adds a delicate sweetness and complexity, creating a comforting and inviting aroma. Use pure vanilla extract for the best flavor. Imitation vanilla extract can be used, but the flavor will be less nuanced. For an even more intense vanilla flavor, you can use vanilla bean paste or scrape the seeds from half a vanilla bean directly into the oatmeal mixture.; Ground Cinnamon (1/4 teaspoon, optional): A sprinkle of spice for added warmth and depth. Cinnamon is a classic pairing with oatmeal and custard, adding a comforting warmth and subtle spice that complements the other flavors beautifully. It’s optional, but highly recommended for those who enjoy a touch of spice in their breakfast. You can also experiment with other warm spices like nutmeg, cardamom, or ginger for different flavor profiles. Freshly grated cinnamon is always preferable for a brighter and more intense flavor, but pre-ground cinnamon works perfectly well for convenience.; Pinch of Salt: The flavor balancer. A pinch of salt might seem insignificant, but it plays a crucial role in enhancing the sweetness and balancing the overall flavor profile. Salt helps to bring out the natural sweetness of the oats, sugar, and vanilla, and prevents the custard from tasting flat or one-dimensional. Use fine sea salt or kosher salt for best results.

Ingredients

Rolled Oats (1 cup): The heart and soul of our dish. Rolled oats, also known as old-fashioned oats, are ideal for Custard Oatmeal. They provide a wonderful chewy texture and absorb the liquid beautifully, creating a satisfyingly hearty base. Avoid instant oats, as they tend to become mushy and lack the desired texture. Steel-cut oats can also be used, but will require a longer cooking time and result in a slightly different, nuttier texture. For the classic custard oatmeal experience, rolled oats are your best bet.

Milk (2 cups): The creamy foundation of our custard. Whole milk is highly recommended for the richest and most decadent Custard Oatmeal. The higher fat content contributes significantly to the creamy texture and luxurious mouthfeel. However, you can certainly use 2% milk for a slightly lighter version without sacrificing too much creaminess. For those looking for plant-based options, unsweetened almond milk, oat milk, or soy milk can also be used. Keep in mind that these alternatives may result in a slightly less creamy texture and a subtly different flavor profile. For an extra indulgent touch, you can even replace half of the milk with heavy cream or half-and-half.

Egg Yolks (2 large): The secret ingredient that transforms oatmeal into custard! Egg yolks are the key to achieving that signature velvety smooth, custard-like texture. They add richness, body, and a subtle savory note that beautifully complements the sweetness. Using just the yolks ensures a lighter yet still incredibly creamy custard, without making the oatmeal overly dense. Make sure to use fresh, high-quality eggs for the best flavor and texture. Don’t discard the egg whites! They can be used for other recipes like meringues, omelets, or frittatas.

Sugar (1/4 cup): A touch of sweetness to balance the richness. Granulated sugar is the standard choice for Custard Oatmeal, providing a clean sweetness that enhances the other flavors. However, you can easily adjust the type and amount of sweetener to your preference. Brown sugar will add a hint of molasses and a slightly deeper flavor. Maple syrup or honey can also be used for a more natural sweetness and subtle flavor variations. Start with ¼ cup and adjust to taste, considering the sweetness of any toppings you plan to use. For those watching their sugar intake, sugar substitutes like stevia or erythritol can be used, but be mindful of the specific conversion ratios and potential aftertaste.

Vanilla Extract (1/2 teaspoon): A whisper of aromatic warmth. Vanilla extract is a crucial flavor enhancer that elevates the entire dish. It adds a delicate sweetness and complexity, creating a comforting and inviting aroma. Use pure vanilla extract for the best flavor. Imitation vanilla extract can be used, but the flavor will be less nuanced. For an even more intense vanilla flavor, you can use vanilla bean paste or scrape the seeds from half a vanilla bean directly into the oatmeal mixture.

Ground Cinnamon (1/4 teaspoon, optional): A sprinkle of spice for added warmth and depth. Cinnamon is a classic pairing with oatmeal and custard, adding a comforting warmth and subtle spice that complements the other flavors beautifully. It’s optional, but highly recommended for those who enjoy a touch of spice in their breakfast. You can also experiment with other warm spices like nutmeg, cardamom, or ginger for different flavor profiles. Freshly grated cinnamon is always preferable for a brighter and more intense flavor, but pre-ground cinnamon works perfectly well for convenience.

Pinch of Salt: The flavor balancer. A pinch of salt might seem insignificant, but it plays a crucial role in enhancing the sweetness and balancing the overall flavor profile. Salt helps to bring out the natural sweetness of the oats, sugar, and vanilla, and prevents the custard from tasting flat or one-dimensional. Use fine sea salt or kosher salt for best results.

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Instructions

Cook Over Medium Heat, Stirring Occasionally: Place the saucepan over medium heat on your stovetop. Bring the mixture to a gentle simmer, stirring occasionally with a spoon or whisk. Stirring prevents the oats from sticking to the bottom of the pan and ensures even cooking. Cook for about 5-7 minutes, or until the oats are partially cooked and the mixture has started to thicken slightly. The oats should still be slightly firm at this stage, as they will continue to cook in the custard.

Nutrition

Serving Size: one normal portion
Calories: 350-400
Sugar: 20-25g
Sodium: 100-150mg
Fat: 15-20g
Saturated Fat: 8-10g
Carbohydrates: 45-50g
Fiber: 5-7g
Protein: 10-12g
Cholesterol: 150-200mg