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Brennan's Oatmeal Custard

5 eggs, beaten
1 1/2 cups milk
3/4 cup whipping cream
1 cup plus 2 tablespoons brown sugar
1 teaspoon ground cinnamon
2 1/2 cups cooked oatmeal, cooled
1/2 teaspoon vanilla extract
1 cup mixed fresh raspberries and blackberries
    (plus extra for garnish)
Whipped cream for garnish

Mix eggs, milk and cream. Strain to fully incorporate egg into mixture, discarding any residue.

Combine egg mixture with brown sugar, cinnamon, oatmeal, vanilla extract and berries. Stir lightly until mixed.

Butter 8 (1-cup) ramekins or spray with nonstick cooking spray. Preheat oven to 350 degrees F.

Fill ramekins to within 1/4 inch from the top. Set in baking pan and fill pan with water to within 3/4 inch of top of ramekins. Bake, covered, 1 hour. Remove water from bath.

Serve warm, garnished with berries and a dollop of whipped cream.

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