OATMEAL CREME BRULEE
I saw this recipe in the Taste of Home magazine and promptly fell in love! All that creamy goodness simply has to be scrumptious. Photo by: losangeles.grubstreet.com
Provided by Ellen Bales
Categories Other Breakfast
Time 40m
Number Of Ingredients 16
Steps:
- 1. In a small saucepan, combine the cream, ginger, cinnamon stick and orange peel; bring to a boil. Reduce heat and simmer, covered, for 10 minutes. Remove from heat; strain and discard solids. Stir maple syrup and nutmeg into cream mixture.
- 2. In a large saucepan, bring 4 cups water to a boil; stir in the oats, apricots, cherries and salt. Reduce heat to medium and cook for 5 minutes, stirring occasionally. Remove from heat; stir in brown sugar and 1/4 cup ginger cream. Let stand, covered, for 2 minutes.
- 3. 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 inches from the heat for 7-9 minutes or until sugar is caramelized. Serve with remaining ginger cream.
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.
MAPLE SYRUP CREME BRULEE
Steps:
- Preheat the oven to 325 degrees F.
- Pour the heavy cream into a non-reactive saucepan and place over medium heat. While the cream is heating, slice the vanilla bean in half lengthwise, using a sharp paring knife. Separate the seeds from the skin by scraping the bean with the knife. Place the seeds and skin in the heating cream. Scald the cream by heating it until bubbles start to form around the edge of the pan. Remove from the heat.
- In a large mixing bowl, whisk together the whole egg, egg yolks, and maple syrup until well blended. Continue to whisk while slowly pouring the hot cream into the egg mixture and whisk until the mixture is smooth and homogenous in color. Pour the mixture through a fine-mesh sieve to remove the vanilla bean pieces and overcooked eggs. Your next step will be made easier if you strain the mixture into a large measuring cup with a spout.
- Place the molds on a baking sheet with 1-inch-high sides. Fill the molds half-full with the custard and set the sheet in the oven (it?s much easier to transfer the sheet with the molds only half-full).
- Now, finish filling the molds to the top. It is important to fill the molds to the top, as the custard will lose volume as it bakes. Traditionally, creme brulee is baked in a hot water bath to insulate the custard from the direct heat of the oven and to keep the eggs from cooking too fast, which would cause them to separate. Using hot water from the tap, pour enough water into the baking sheet to reach halfway up the sides of the molds. If you are using a convection oven, however, a water bath is not needed because the even circulation of the air insulates the custard from the direct heat.
- In either case, baking time is approximately the same, about 40 minutes. When baked correctly, the custard should tremble slightly when gently shaken. If you detect any liquid under the skin, the custard is under baked. Put them back in the oven and shake them every 5 minutes or so until they are ready.
- Remove the molds from the water bath and place on a cooling rack for 30 minutes. Then refrigerate for 2 hours (or for to 3 days) before serving; the custards will finish setting in the refrigerator. Let the water bath cool before removing it from the oven.
- Preheat the broiler.
- If condensation occurs during chilling, carefully blot with a paper towel to remove moisture. Place the molds on a clean baking sheet. Sprinkle 2 teaspoons of the sugar over the top of the custards. It is important to spread the sugar evenly; if it is too thick or too thin in places, the caramelization will not be even across the top. When the broiler is hot, place the sheet about 4 inches under the broiler and broil until the sugar is caramelized. Keep a close eye on the creme brulee during broiling. They are finished when they are light brown. Place each mold on a small dessert plate and serve immediately.
- Wine suggestion: Essencia, Quady Winery
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.
IRISH OATMEAL BRULEE
"With its mild maple flavor and crispy broiled topping, this oatmeal is comforting yet special. I often use dried cherries instead of the raisins and add star anise to spice it up a bit." -Rose Ann Wilson, Germantown, Wisconsin
Provided by Taste of Home
Time 25m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large heavy saucepan, bring milk to a boil over medium heat. Add the oats, cinnamon, orange peel and salt. Reduce heat; simmer until thick and creamy, about for 30 minutes, stirring occasionally., Remove from the heat; discard cinnamon and orange peel. Stir in the cranberries, raisins, syrup and a small amount of buttermilk if desired. Cover and let stand for 2 minutes., Transfer to 8 ungreased 6-oz. ramekins. Place on a baking sheet. Sprinkle with brown sugar. Broil 8 in. from the heat until sugar is caramelized, 4-7 minutes. Serve immediately.
Nutrition Facts : Calories 437 calories, Fat 8g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 154mg sodium, Carbohydrate 83g carbohydrate (51g sugars, Fiber 5g fiber), Protein 14g protein.
MAPLE CREME BRULEE
The slow cooker is the perfect cooking vessel for this classic dessert. The crunchy brown sugar topping in the recipe is wonderful, and the custard is smooth and creamy. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 2h20m
Yield 3 servings.
Number Of Ingredients 8
Steps:
- In a small saucepan, heat cream until bubbles form around sides of pan. In a small bowl, whisk the egg yolks, brown sugar and cinnamon. Remove cream from the heat; stir a small amount of hot cream into egg mixture. Return all to the pan, stirring constantly. Stir in maple flavoring., Transfer to three 6-oz. ramekins or custard cups. Place in a 6-qt. slow cooker; add 1 in. of boiling water to slow cooker. Cover and cook on high for 2 to 2-1/2 hours or until centers are just set (mixture will jiggle). Carefully remove ramekins from slow cooker; cool for 10 minutes. Cover and refrigerate for at least 4 hours., For topping, combine sugars and sprinkle over ramekins. Hold a kitchen torch about 2 in. above custard surface; rotate slowly until sugar is evenly caramelized. Serve immediately., If broiling the custards, preheat broiler and place ramekins on a baking sheet; let stand at room temperature for 15 minutes. Broil 8 in. from heat until sugar is caramelized, 3-5 minutes. Refrigerate until firm, 1-2 hours.
Nutrition Facts : Calories 578 calories, Fat 44g fat (26g saturated fat), Cholesterol 350mg cholesterol, Sodium 63mg sodium, Carbohydrate 44g carbohydrate (40g sugars, Fiber 0 fiber), Protein 5g protein.
IRISH OATMEAL BRULEE WITH DRIED FRUIT AND MAPLE CREAM
Provided by Melissa Clark
Categories brunch, sauces and gravies, dessert
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Place oats in a bowl, and cover with water by 2 inches. Cover bowl, and let stand overnight.
- In a small saucepan, combine cream, star anise, cinnamon stick and orange zest. Bring mixture to a simmer, and cook for 10 minutes. Using a slotted spoon, remove spices and orange. Whisk maple syrup into cream, increase heat to medium-high and simmer until mixture thickens enough to coat back of a spoon, about 10 minutes.
- Meanwhile, drain oats and place them in a saucepan with 3 1/4 cups water. Simmer over medium heat until tender but not mushy, about 15 minutes. Stir in salt.
- Preheat broiler. In a small bowl, combine dried fruit and nuts. Divide half the oatmeal among four broiler-proof bowls or large ramekins, then top with fruits and nuts. Cover with remaining oatmeal, and smooth tops. Sprinkle 1 tablespoon sugar over each, and place under broiler. Broil until sugar caramelizes and forms a crust, about 1 to 2 minutes. Watch carefully so sugar doesn't burn. Serve immediately with maple cream.
Nutrition Facts : @context http, Calories 505, UnsaturatedFat 12 grams, Carbohydrate 62 grams, Fat 28 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 14 grams, Sodium 101 milligrams, Sugar 42 grams
More about "fruited oatmeal brulee with ginger maple cream recipes"
OATMEAL BRULEE - BELLY FULL
From bellyfull.net
MAPLE CRèME BRûLéE | FOODLAND ONTARIO
From ontario.ca
OATMEAL BRULEE FLAVORED WITH VANILLA | THE FOODIE AFFAIR
From thefoodieaffair.com
FRUITED OATMEAL BRULEE WITH GINGER-MAPLE CREAM
From redbookmag.com
Cuisine AmericanEstimated Reading Time 1 minServings 4
OATMEAL BRULEE WITH GINGER CREAM RECIPE: HOW TO MAKE IT - TASTE …
BEST OATMEAL BRULEE WITH GINGER CREAM RECIPES
From alicerecipes.com
NUTRITIONAL FACTS: - FOOD.COM
From food.com
MAPLE CRèME BRûLéE | THE SWEET OCCASION
From thesweetoccasion.com
FRUITED OATMEAL BRûLéE WITH GINGER-MAPLE CREAM
From recipebridge.com
CRèME BRûLéE (WITH FRUIT!) - MAPLEWOOD ROAD
From maplewoodroad.com
WHOLE-GRAIN RECIPES - REDBOOK
From redbookmag.com
IRISH OATMEAL BRULEE WITH DRIED FRUIT AND MAPLE CREAM
From wisconsinlocalfood.org
#60-minutes-or-less #time-to-make #course #preparation #granola-and-porridge #breakfast #easy
You'll also love