in Dessert Recipes

Oatmeal and currant casserole

updated

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Ingredients for 4 servings:

  • 150 g oat flakes, fine
  • 500 ml milk
  • 3 egg yolks
  • ½ lemon(s), zest
  • 1 pinch of salt
  • 30 g sugar
  • 3 egg whites
  • 150 g sugar
  • 375 g currants
  • Fat for the mold
  • Breadcrumbs for the mold

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 4 hours

Pour the boiling milk over the oats and let stand, covered, for 2 hours. Grease a baking dish and sprinkle with breadcrumbs. Preheat the oven to approximately 175 degrees Celsius (350 degrees Fahrenheit). Stir the egg yolks, lemon zest, sugar, and salt into the oats. Pour the mixture into the prepared dish and bake for 10 minutes. Meanwhile, beat the egg whites with the sugar until stiff peaks form. Fold in the currants. Pour the mixture onto the casserole and bake for another 30 minutes. Check occasionally to make sure the casserole doesn’t overcook.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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