Bring the milk, salt, cinnamon stick and half the sugar to a boil. Remove from the heat and let it infuse for 2-3 minutes, then remove the cinnamon stick. Return the pan to the heat and sprinkle in the oats, stirring constantly. Reduce the heat and simmer for 2-3 minutes, then let cool.

In another bowl, whisk the egg yolks with the remaining sugar until the sugar has dissolved. Add the heavy cream and the cooked oatmeal, and mix well. Preheat the oven to 275 degrees. Divide the oatmeal custard between 4 shallow gratin dishes, each 1 C. in capacity. Place the dishes in a flameproof roasting pan, then place the pan in the oven.

Pour enough cold water into the pan to come about halfway up the sides of the dishes and bake for 30-40 minutes, until set. Let cool for 2 minutes, then sift the brown sugar evenly over the surface of each custard. Use a blowtorch to caramelize the tops, holding it at an angle (the flame should barely touch the surface). Alternately, caramelize the sugar under a very hot broiler. Garnish with fresh berries if desired. Serve immediately.

Yield: 4 servings

From: "Flavors" by Paul Gayler