Oatmeal Brulee With Ginger Cream Recipes

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OATMEAL BRULEE WITH GINGER CREAM

This is an awesome dish for a chilly morning. I love the crispy, caramelized top and raspberry surprise at the bottom. -Yvonne Starlin, Portland, Tennessee

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 40m

Yield 4 servings.

Number Of Ingredients 17



Oatmeal Brulee with Ginger Cream image

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.

GINGER CREAM:
1/2 cup heavy whipping cream
2 slices fresh gingerroot (about 3/4-inch diameter)
1 cinnamon stick (3 inches)
1 tablespoon grated orange zest
3 tablespoons maple syrup
1/8 teaspoon ground nutmeg
OATMEAL:
4 cups water
2 cups old-fashioned oats
1/4 cup chopped dried apricots
1/4 cup dried cherries, chopped
1/2 teaspoon salt
3 tablespoons brown sugar
2 tablespoons butter, softened
1 cup fresh or frozen unsweetened raspberries, thawed
1/4 cup sugar

GINGER CREME BRULEE

Provided by Food Network

Categories     dessert

Time 1h

Yield 8 servings

Number Of Ingredients 8



Ginger Creme Brulee image

Steps:

  • Mix egg yolks, eggs and 6 ounces of sugar until combined. Heat the cream to scalding, add ginger and gradually pour into egg mixture, stirring constantly. Add vanilla and salt.
  • Using creme brulee molds or another baking ramekin evenly distribute mixture. Place in a shallow baking dish and fill dish half way up with water, creating a water bath.
  • Bake at 350 degrees F for approximately 30 minutes or until set. Sprinkle granulated sugar on top of molds after they have cooled. Place molds under broiler to caramelize sugar. Garnish with mint leaves.

8 egg yolks
4 eggs
6 ounces granulated or brown sugar
1 quart heavy cream
1/2 teaspoon salt
1 teaspoon vanilla extract
1 1/2 tablespoons fresh grated ginger and any juice
Mint leaves, for garnish

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

Categories     Breakfast     Brunch

Time 25m

Yield 8 servings.

Number Of Ingredients 10



Irish Oatmeal Brulee image

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.

8 cups 2% milk
2 cups steel-cut oats
1 cinnamon stick (3 inches)
1 orange peel strip (1 to 3 inches)
Dash salt
3/4 cup dried cranberries
1/2 cup golden raisins
1/2 cup maple syrup
Buttermilk, optional
1/2 cup packed brown sugar

GINGER AND VANILLA BEAN CRèME BRûLéE

Categories     Dairy     Egg     Ginger     Dessert     Bake     Kid-Friendly     Vanilla     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Serves 6

Number Of Ingredients 9



Ginger and Vanilla Bean Crème Brûlée image

Steps:

  • Make custard:
  • Preheat oven to 325°F. Place three 4-inch-diameter fluted flan dishes* in each of two 13 x 9 x 2-inch baking pans or place six 3/4-cup ramekins in 1 pan. Mix cream, sugar and ginger in heavy medium saucepan. Using small sharp knife, scrape seeds from vanilla bean. Add seeds and bean to saucepan. Stir over medium heat until sugar dissolves and mixture comes to simmer. Cover pan, reduce heat to very low and simmer gently 10 minutes to infuse flavors. Strain into large measuring cup.
  • Whisk yolks in medium bowl until well blended. Gradually whisk in hot cream mixture just to blend. Return custard to measuring cup; divide among dishes. Pour enough hot water into pans to come halfway up sides of dishes. Carefully transfer pans to oven.
  • Bake custards until almost set in center when pans are gently shaken, about 30 minutes for fluted flan dishes and 35 minutes for ramekins. Using metal spatula, transfer custards in dishes to work surface; cool 30 minutes. Chill at least 3 hours and up to 2 days.
  • Make Crème Brûlée:
  • Sprinkle 2 teaspoons sugar evenly over each custard. Working with 1 custard at a time, hold blowtorch** so that flame is 2 inches above surface. Direct flame so that sugar melts and browns, about 2 minutes.
  • Refrigerate until custards are firm again but topping is still brittle, at least 2 hours but no longer than 4 hours so that topping doesn't soften. Garnish crème brûlées with fruit.
  • *Four-inch-diameter fluted clear glass flan dishes are available at cookware stores and many hardware stores. They are about 2/3 inch deep and hold about 1/2 cup liquid.
  • **Available at some cookware stores.

For Custard
2 cups whipping cream
1/2 cup sugar
2 tablespoons chopped peeled fresh ginger
1 vanilla bean, split lengthwise
5 large egg yolks
For Crème Brûlée
12 teaspoons sugar
Sliced tropical fruit (such as mango, papaya and/or kiwi)

FRUITED OATMEAL BRULEE WITH GINGER-MAPLE CREAM

Another addition for my Special Breakfast series! Oatmeal gets all dolled up. Feel free to choose diffrent fruits if you prefer other kinds. If you are lucky enough to have one of those blow torch thingies for the brulee, have at it. I must use the broiler in the oven, however. It keeps me humble, I guess.

Provided by little_wing

Categories     Breakfast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 15



Fruited Oatmeal Brulee With Ginger-Maple Cream image

Steps:

  • Bring cream, ginger, cinnamon and orange peel to simmer, cover, reduce heat and simmer for 10 minutes.
  • Remove from heat and stir in syrup and nutmeg and cover.
  • Bring water and salt to a boil.
  • Stir in oats and cook 10 minutes over medium low heat, stirring occasionally.
  • Add dried fruit, brown sugar and 1/4 cup of the Ginger-Maple Cream.
  • Cook 7 minutes longer.
  • Remove from heat and cover.
  • Let stand for 3 minutes.
  • Preheat broiler.
  • Strain Ginger-Maple Cream and discard solids.
  • Butter 4 1-cup ovensafe dishes.
  • Place 5-6 raspberries on the bottom of each dish.
  • Divide oatmeal evenly over raspberries, smoothing the tops.
  • Sprinkle each dish with 1 tbs of superfine sugar.
  • Place under broiler and cook 3-4 minutes or until sugar carmelizes.
  • Serve with remaining Ginger-Maple Cream.

Nutrition Facts : Calories 623.5, Fat 30.9, SaturatedFat 17.9, Cholesterol 96.8, Sodium 328.6, Carbohydrate 82.3, Fiber 8.6, Sugar 46.3, Protein 8.8

1 cup heavy cream
4 slices fresh ginger (quarter size)
1 cinnamon stick
2 slices orange peel (3 inches each)
1/3 cup maple syrup
1/4 teaspoon nutmeg
4 cups water
1/2 teaspoon salt
2 cups old fashioned oats
1/4 cup dried cherries (pitted)
1/4 cup dried apricot, chopped
3 tablespoons brown sugar
2 tablespoons unsalted butter, softened
2 cups raspberries
4 tablespoons superfine sugar

GINGER CRèME BRûLéE

Provided by Hiroshi Fukui

Categories     Milk/Cream     Egg     Ginger     Dessert     Bake     Chill     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 6



Ginger Crème Brûlée image

Steps:

  • Preheat oven to 325°F. Combine cream and ginger in heavy medium saucepan. Bring to simmer over medium heat. Remove from heat; let stand 20 minutes. Strain cream into small bowl, pressing on solids in sieve. Whisk yolks and 1 cup sugar in medium bowl to blend. Gradually whisk in warm cream. Divide custard among eight 3/4-cup ramekins or custard cups. Place ramekins in large roasting pan. Pour enough warm water into pan to come halfway up sides of ramekins.
  • Bake custards just until set in center when pan is gently shaken, about 45 minutes. Remove custards from water bath; chill uncovered until cold, at least 3 hours. Cover and chill overnight.
  • Preheat broiler. Place custards on baking sheet. Sprinkle each with 1/2 teaspoon of remaining sugar. Broil until sugar melts and caramelizes, turning sheet for even browning, about 1 minute. Refrigerate custards until topping is cold and brittle, about 1 hour and up to 2 hours. Garnish custards with strawberries and mint and serve.

3 cups whipping cream
2 tablespoons (packed) coarsely grated peeled fresh ginger
10 large egg yolks
1 cup plus 4 teaspoons sugar
Strawberries
Fresh mint

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