A baked Estonian oat pudding with a custard-like interior and golden top, subtly sweetened and served warm with berry sauce.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: ceramic baking dish
Garnishes: berry compote, powdered sugar
Accompaniments: cold milk
Instructions
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1
Bring milk to a simmer. Add oats and cook 5 min, stirring, until thick. Remove from heat and cool slightly.
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2
Beat eggs with sugar, vanilla, cinnamon, and salt.
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3
Stir egg mixture and melted butter into the cooled oat porridge.
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4
Pour into a buttered baking dish.
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5
Bake at 180°C (350°F) for 35-40 min until set and golden on top.
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6
Serve warm or at room temperature with berry compote.
Did You Know?
Kaeravorm was traditionally made on baking day, when the oven was already hot from bread making — nothing was wasted in the Estonian farmstead kitchen.
Chef's Notes
Equipment Tips
- baking dish
- mixing bowl
- saucepan
- oven
Garnishing
berry compote, powdered sugar
Accompaniments
cold milk
The Story Behind Kaeravorm
Kaeravorm represents the Estonian farmstead tradition of using every available moment of oven heat. When the wood-fired oven was lit for bread baking, other dishes would be prepared to take advantage of the residual heat. Oats grew well in Estonia's cool climate and provided affordable sustenance for farming families. This simple baked pudding transforms humble oats into something warm and comforting, bridging the gap between porridge and dessert in a way that typifies Estonian culinary pragmatism.
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