Separate the eggs. Beat the butter until thick and fold in the sugar and yolks. Add the curd and mix until smooth. 2.
Warm the milk slightly and soak the oat flakes in it. 3.
Whip the egg whites to stiff peaks and fold them loosely into the curd mixture. Flavor the mixture with rum or the juice of a lemon. Grease a gratin dish, pour in the mixture and bake for 45-60 minutes in an oven heated to 130 degrees Celsius.
Remove the casserole, arrange decoratively, garnish and serve on the spot.
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