Wednesday, August 31, 2011

Oatmeal Creme Brulee

Had this at the Marriott in Kauai. . . twice!

3 large egg yolks
6 Tbs brown sugar, divided
3/4 c heavy cream, whipped
3 1/2 c water
2 c old fashioned rolled oats
1/4 tsp salt
2/3 c milk
1 Tbs butter
Top with fruit of your choice

Beat egg yolks and 3 Tbs sugar in heatproof bowl until pale and thick.  Place over saucepan of boiling water and whisk until pale and very thick, 4 to 5 minutes.  Cool. (Can be made ahead. Cover and refrigerate up to 24 hours.) Fold in cream; set aside. Makes 1 1/2 cups.

Preheat broiler.

Combine water, oats and salt in medium saucepan. Bring to boil; reduce heat to medium and cook, stirring occasionally, until thick, 5 minutes. Stir in milk and butter.

Spoon oatmeal into each of 6 ovenproof shallow bowls or gratin dishes. Top each with scant 1/4 cup cream mixture. Broil 3 inches from heat source 1 to 2 minutes, until golden brown. Sprinkle with remaining 3 tablespoons brown sugar and fruit. Makes 6 servings.

Note: If you're fortunate enough to have a creme brulee torch, you can, of course, use that in place of the broiler.

Recipe may need to be halved.  I saved a couple bowls for the next day and it was still pretty good. You may want to save the extra creme brulee and add it after you reheat the oatmeal and then brown it.

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