Creme Brulee Oatmeal Recipes

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.

CREME BRULEE OATMEAL

Steps:

• pre heat oven to 350 degrees.
• Spray two au gratin dishes or one small casserole dish with non stick cooking spray.
• In a large bowl combine the oats, sugar, cinnamon, dried cranberries, nuts and mix well.
• In a smaller bowl add the egg, milk, and vanilla and stir until well combined.
• Pour the wet ingredients into the dry ingredients and mix well.
• Divide the mixture evenly into the au gratin dishes and bake at 350 for 30-35 minutes or until the mixture is somewhat firm.
• Turn the broiler on. Evenly sprinkle the 3-4 Tblsp sugar on top of each dish and broil 1-3 minutes until the sugar bubbles and slightly browns. (watch very carefully so it doesn't burn)
• Remove from the broiler and allow to cool slightly.
• Serve with additional milk or cream and enjoy!!!

CREME BRULEE BAKED OATMEAL

Steps:

• Preheat oven to 350° and grease a 9-inch pan.
• Using a large bowl, mix all ingredients, reserving 1/3 cup of brown sugar for topping.
• Cover pan with foil, and bake for 20 minutes, remove foil and continue baking for another 25 minutes.
• Remove pan from oven and turn oven to broil. Sprinkle top of oatmeal with remaining 1/3 cup of brown sugar and return to oven to broil 3-5 minutes, watching closely so it doesn't burn.
• Enjoy served warm with a little milk.
• Store leftovers covered in the refrigerator. Reheat in microwave for 30-40 seconds per serving.

BAKED OATMEAL CREME BRULEE STYLE

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.

OATMEAL CRèME BRûLéE WITH ALMOND AND ORANGE

Steps:

• Preheat oven to 325 degrees. Lightly butter six small ramekins or brûlée dishes. Mix oatmeal, brown sugar and 1 teaspoon zest together. Divide among ramekins; smooth surface of mixture.
• In medium saucepan over medium heat, combine cream, granulated sugar, almonds and remaining orange zest. Heat, stirring frequently, about 4 minutes or until mixture is hot and sugar has dissolved (do not boil). Turn off heat and let infuse 10 minutes.
• In a medium bowl, whisk egg yolks. Strain cream mixture into egg yolks, whisking constantly; discard solids. Ladle cream and egg mixture into ramekins atop oatmeal. Transfer to a baking dish and pour in enough warm water to come halfway up sides of ramekins.
• Bake 40 to 50 minutes, until custards jiggle slightly when dish is moved and center is slightly runny; be careful not to overcook. Remove from water bath and cool. Refrigerate at least 2 hours or overnight.
• When ready to serve, evenly sprinkle each ramekin with about 1 tablespoon granulated sugar. Using a kitchen torch or under very hot broiler, carefully caramelize sugar until amber brown. Serve immediately or chill again, uncovered, up to 4 hours.

BLUEBERRY OATMEAL CREAM BRULEE

Steps:

• Combine heavy cream and cinnamon stick in a small saucepan. Bring to a boil; reduce heat, cover, and simmer for 10 minutes. Remove pan from heat; discard cinnamon stick. Add 3 tablespoons maple syrup and cardamom.
• Bring water to a boil in a large saucepan; add oats and salt. Cook and stir for 5 minutes. Remove from heat, add cream mixture, 2 tablespoons maple syrup, and brown sugar; stir to combine. Cover and let stand for 2 minutes.
• Set oven rack 4 to 6 inches from the heat source and preheat the oven's broiler. Grease seven 6-ounce ramekins.
• Divide blueberries equally among the ramekins. Spoon oatmeal mixture on top. Sprinkle white sugar over oatmeal. Place filled ramekins on a rimmed baking sheet.
• Broil in the preheated oven until sugar is melted, 7 to 9 minutes.