Great breakfast: caramel crust and creamy oatmeal. Recipe adapted from Turntable Kitchen.

1 cup of quick-cooking oats
2-3 tbsp. of sugar
1 1/2 cups  milk
1 large egg
1 tsp. of pure vanilla extract
2 tbsp. of raw sugar
1 tbsp. of golden raisins
1/4 tsp. of cinnamon
1 tbsp. butter

Preheat the oven to 350 degrees F. Lightly oil 2 ramekin dishes.

Combine the oats, cinnamon, raisins and sugar in a large bowl and set aside. In another bowl, combine the egg, milk and vanilla, whisking with a fork until well-combined. Pour the wet ingredients into the oat mixture and mix well.

Divide the mixture evenly between the two ramekin dishes, put butter on the top and bake for approximately 30-35 minutes (until the mixture has incorporated the liquid and is somewhat firm).

Turn broiler on. Evenly sprinkle the raw sugar over each individual baked oatmeal. Watch carefully for the next 1-3 minutes (until the sugar bubbles and begins to brown slightly). Remove from the oven and let cool slightly. Serve with milk or cream.