Creamy Oatmeal Pudding with Vanilla Sauce

By bakers_delight85

Ingredients

• Vanilla Sauce:
• 2 cups old-fashioned rolled oats
• 2 cups whole milk
• 3 Tbsp. light or dark brown sugar
• 1 tsp. vanilla extract
• 1/2 tsp. ground ginger
• 1/2 tsp. salt
• 1 cup heavy whipping cream
• 1 Tbsp. granulated sugar
• 1 tsp. vanilla extract
• Freshly grated nutmeg, optional

Details

Servings 4

Preparation

Step 1

Butter four 1 cup ramekins. Toast the oats in a heavy saucepan over medium heat until they deepen just slightly in color and become fragrant, about 5 minutes. Pour in 1 cup water, then add the milk, brown sugar, vanilla, ginger, and salt. Bring to a boil, cover, reduce the heat to a bare simmer, and cook for 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 to 15 minutes, for the pudding to firm in the ramekins. While the oatmeal molds set, prepare the sauce. Combine the ingredients in a saucepan and cook over medium heat until reduced to about 3/4 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 big of nutmeg over the tops if you wish, and serve.