Butter four 1-cup ramekins.

Toast the oats in a saucepan over medium heat until they deepen slightly in color and become fragrant, about 5 minutes.

Pour in 1 cup water.

Add milk, brown sugar, vanilla, ginger, and salt to the saucepan.

Bring the mixture to a boil, then reduce heat to a bare simmer.

Cover and cook for 5 minutes, or until the oats are soft and very thick.

Divide the oatmeal mixture equally among the prepared ramekins.

Cover the ramekins with foil.

Let them sit at room temperature for 10-15 minutes, allowing the pudding to firm up.

While the oatmeal molds set, prepare the vanilla sauce.

Combine whipping cream, sugar, and vanilla extract in a saucepan.

Cook over medium heat until the sauce is reduced to about 3/4 cup.

Run a knife around the inside of the first ramekin to loosen the pudding.

Turn the ramekin upside down over a small plate and shake gently to release the pudding.

Repeat with the remaining ramekins.

Spoon the warm vanilla sauce over each pudding.

Grate a bit of fresh nutmeg over the tops and serve immediately.