BLUEBERRY CREME BRULEE
This classic French dessert takes a refreshing, summer turn with the addition of plump blueberries. It's the perfect way to enjoy this rich dessert in the summer!
Provided by Sharon
Time 4h21m
Number Of Ingredients 10
Steps:
- Add ingredients for blueberry sauce to a medium sauce pan. Place over medium high heat and bring to boil. Reduce to a simmer and cook until berries burst and sauce thickens. Distribute evenly among 4 6-ounce ramekins. Place into a square baking dish. set aside.
- Preheat oven to 350 degrees. Place egg yolks in a medium bowl and whisk until blended. Combine cream, milk, sugar, and salt in a medium sauce pan and heat on medium. Stir to dissolve the sugar and heat-through the mixture. Do not let it boil! Remove mixture when sugar is dissolved.
- Add vanilla extract to milk mixture. Slowly whisk in 1/4 cup of hot milk mixture into egg yolks to heat them up without scrambling. Whisk in the remaining milk mixture. If you have any egg chunks, strain the mixture.
- Ladle the custard mixture into the ramekins very gently so the blueberry sauce does not completely mix with the blueberry sauce. It will swirl a little but not turn completely blue. Fill the ramekins almost to the very top, leaving about 1/2 inch.
- Boil water and pour into baking dish, creating a bath for the ramekins. Fill about halfway up the ramekins. Bake in preheated oven for 1 hour 10 minutes to 1 hour 30 minutes, until set but center still jiggles. Cook time depends on the height of your ramekins. Mine were tall so they took about 1 hour 20 minutes.
- Remove from oven and carefully remove ramekins from hot water bath. I used a fork and a pot holder to achieve this. Let cool to room temperature and then place in refrigerator to thicken and chill, at least 4 hours.
- Once cooled and right before serving, place about 1 - 1 1/2 teaspoons of superfine sugar on top of each custard shake around to create an even layer of sugar. Torch with blow torch to caramelize the sugar. Serve immediately.
BAKED OATMEAL CREME BRULEE STYLE
This is a basic recipe, be it breakfast or dessert. Add fruit, nuts or even mini chocolate baking bits. It's so good, adjust any amounts you prefer.
Provided by peachez
Categories Breakfast
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 350 degrees.
- Lightly oil a 9 x 13 baking dish.
- In a large bowl, combine dry mix.
- In a medium mixing bowl, whisk wet mix well.
- Add wet mix to dry mix, stirring well.
- Pour mixture into prepared dish.
- Bake 40- 45 minutes- centre will be jiggly.
- Remove pan from oven, place pan on a cooling rack.
- Hand sprinkle brown sugar over top of oatmeal.
- Return pan to oven, bake until sugar melts, 2- 3 minutes.
- Remove pan to cooling rack.
- Set oven to broil.
- Set pan under broiler 3 inches from heat till sugar bubbles and browns slightly, 1- 2 minutes (watch carefully for burning, turn pan if needed).
- Remove pan from broiler and spoon mixture into serving bowls.
BLUEBERRY OATMEAL
You can make this oatmeal, which will take on a purple hue once the blueberries begin to burst, on top of the stove or in the microwave. It only takes about 10 minutes on top of the stove (five minutes in the microwave).
Provided by Martha Rose Shulman
Categories breakfast, easy, quick, weekday, one pot, main course
Time 15m
Yield Serves two
Number Of Ingredients 8
Steps:
- Bring the water to a boil in a medium-size saucepan. Add the salt, cinnamon, honey and oatmeal. Reduce the heat, and simmer uncovered for five minutes or until most of the water has been absorbed. Add the blueberries, orange zest and milk (or alternate beverage). Bring to a simmer, and simmer five more minutes or until the oatmeal is thick and creamy and the blueberries have begun to pop. Cover and let stand for five minutes, then serve.
Nutrition Facts : @context http, Calories 311, UnsaturatedFat 1 gram, Carbohydrate 67 grams, Fat 2 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 0 grams, Sodium 8 milligrams, Sugar 9 grams
OATMEAL BRULEE WITH GINGER CREAM
Steps:
- In a small saucepan, combine the cream, ginger, cinnamon stick and orange zest; bring to a boil. Reduce heat; simmer, covered, for 10 minutes. Remove from the heat; strain and discard solids. Stir in syrup and nutmeg., In a large saucepan, bring water to a boil; stir in the oats, apricots, cherries and salt. Reduce heat to medium; cook for 5 minutes, stirring occasionally. Remove from the heat; stir in brown sugar and 1/4 cup ginger cream. Let stand, covered, for 2 minutes., Grease four 10-oz. broiler-safe ramekins with butter; place on a baking sheet. Divide raspberries among ramekins. Spoon oatmeal over raspberries; sprinkle evenly with sugar. Broil 4-6 in. from the heat for 7-9 minutes or until sugar is caramelized. Serve with remaining ginger cream.
Nutrition Facts : Calories 490 calories, Fat 20g fat (11g saturated fat), Cholesterol 56mg cholesterol, Sodium 359mg sodium, Carbohydrate 76g carbohydrate (42g sugars, Fiber 7g fiber), Protein 7g protein.
BLUEBERRIES & CREAM OATMEAL
Also known around here as "purple oatmeal," this creamy and colorful breakfast is a healthy way for everyone to start their day. To make it vegan, just use almond milk.
Provided by Kare for Kitchen Treaty
Time 15m
Number Of Ingredients 9
Steps:
- Add oats, water, milk, chia seeds, maple syrup, and 1 cup blueberries to a medium saucepan over medium heat. Stir to combine. Cook, stirring occasionally, until the mixture comes to a boil, about 5 minutes. Reduce heat and simmer until the oats have thickened and most of the berries have burst, turning the oatmeal purple, about 5 more minutes. Remove from heat and stir in the vanilla extract.
- Scoop into bowls and divide remaining berries between the two. Drizzle with milk. Add optional toppings if desired. Serve.
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