Time for another baked oatmeal.
This one is a little more decadent and sweet, perfect for a holiday. These small servings work well as one component of a large brunch.
eggnog oatmeal custards
Makes 12 small servings
⅔ cup sugar
half a vanilla bean, split
6 egg yolks
4 cups lowfat eggnog
2 teaspoons freshly grated nutmeg
2 tablespoons bourbon
3 cups oatmeal
Preheat oven to 350° F.
Whisk or beat the scrapings of the vanilla bean and sugar together until the vanilla is no longer in clumps. Add egg yolks and beat lightly. Add eggnog, nutmeg, bourbon, and oatmeal. Stir until combined. The oatmeal will soak and absorb some liquid while you prepare the mason jars.
Bring a kettle of water to boil. Lightly butter 12 wide mouth half-pint mason jars. Place the jars in two large baking dishes. If you don’t have the right jars available, you can use ramekins.
Using a canning funnel, divide the oatmeal mixture evenly between the jars (about 1/2 cup in each). Then pour the boiling water into the baking dish until water comes halfway up the sides of the jars.
Bake for 40-45 minutes, until set. The center should not jiggle.
You can eat them warm after cooling slightly. If you prefer more of a chilled custard dish, cool completely and put the lids on the jars and refrigerate.