Preheat the oven to 350 F.

Grease 4 1-cup ramekins with butter. Set aside.

Pour the milk into a saucepan and add the butter. Place over medium heat and bring just to a simmer. Stir in the rolled oats and reduce the heat to medium low, or even low for a strong gas cooktop. Stir constantly, until smooth and thick.

Remove from the heat and stir in the heavy cream, brown sugar, cinnamon, vanilla and pinch of salt (I like a generous pinch).

Beat the egg whites until just stiff–do not let them beat until dry. Set aside.

Beat the egg yolks and then stir them into the oatmeal mixture. Then fold the stiff egg whites into the oatmeal until just incorporated. Be careful to not overstir.

Divide the mixture evenly between the 4 ramekins. Place them onto a cookie sheet and bake for 40 minutes, or until they are just barely set.

Serve warm with nuts, apple compote (really any fruit compote) and drizzled with a little extra heavy cream.