Description
Fragrant oksanochka with walnut touch-delicious start to the autumn days!
Ingredients
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Milk
2 cup
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Oat flakes
1 cup
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Chicken egg
2 piece
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Walnuts
1 handful
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Sugar
2 Tbsp
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Salt
-
Vanilla
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Cream
0.5 cup
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Butter
Cooking
To prepare the porridge I used the traditional Hercules from TM Mistral. Grind the walnuts with a knife and lightly fry in a dry pan. The oven turn on the heating t 160-170 degrees. Ceramic molds for baking grease with a small amount of butter.
In a saucepan, combine the milk, 1 tablespoon sugar, salt and vanilla, bring to a boil. In the boiling milk pour the oats and cook for 3 minutes on low heat, stirring occasionally. Ready porridge left on time under a cover.
The yolks separated from the whites. RUB the yolks thoroughly until smooth, whisk whites with a mixer until soft peaks form.
In the cereal and mix up the nuts, cream and yolks. Then carefully enter proteins. The whites I did not intervene for a long time, I wanted to get a small baseyou hat! :)
Spread the cereal in portioned cups, top sprinkle the remaining sugar and add small piece of butter. Portions molds put in a large, deep baking dish and fill it with water to 1/2 the height of the molds.
Then you can go two ways-to cover the ramekins with foil or simmer porridge, not closing. I chose the second option and got rosy stewed porridge under a caramel crust butanol! Tormented mess in the oven for 20-30 minutes.
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