Creamed Oatmeal
Ingredients
Directions
Cook the oatmeal
Boil 1 cup of oatmeal in water as you would for breakfast.
Rub the cooked oatmeal through a fine sieve.
Finish and serve
Place the sieved oatmeal in a double boiler and add ½ cup of cream.
Cook very slowly for 30 minutes until perfectly smooth.
Stir in ¼ teaspoon of salt and serve with additional rich cream.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Oatmeal
- Forms the thick body of the dish once cooked and sieved.
- Cream
- Adds richness and a silky, smooth texture to the oatmeal.
The step that matters
Cook very slowly for 30 minutes until perfectly smooth. Gentle, slow heat in a double boiler keeps the cream from scorching or curdling and lets the starch in the sieved oatmeal swell evenly, giving a smooth texture rather than a grainy or lumpy one.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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