Oatmeal Brulee with Ginger Cream |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is an awesome dish for a chilly morning. I love the crispy, caramelized top and raspberry surprise at the bottom. âYvonne Starlin, Portland, Tennessee Ingredients:
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 peel |
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 |
Directions:
1. In a small saucepan, combine the cream, ginger, cinnamon stick and orange peel; bring to a boil. Reduce heat; simmer, covered, for 10 minutes. Remove from the heat; strain and discard solids. Stir in syrup and nutmeg.
2. 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.
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 in. from the heat for 7-9 minutes or until sugar is caramelized. Serve with remaining ginger cream. Yield: 4 servings.
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