Fruited Oatmeal Brulee With Ginger Maple Cream 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.

IRISH OATMEAL BRULEE WITH DRIED FRUITS AND NUTS AND A MAPLE CREAM

Steps:

• Cook oatmeal in water with a pinch of salt over medium heat for 30 minutes. Meanwhile, heat cream over low heat heat. Place star anise, cinnamon and orange zest in a small piece of cheesecloth and tie with cotton string. Add to cream and simmer about 10 minutes to infuse the cream. Whisk in maple syrup and cook until cream coats the back of a spoon. Remove the sachet of spices. Place 1/2 of the oatmeal in a heat proof bowl. Sprinkle an even layer of the fruits and nuts over the oatmeal, cover the second half of oatmeal. Sprinkle sugar over the top and place bowl under the broiler until sugar caramelizes, adding more sugar if necessary to achieve a crisp shell. Serve immediately with the maple cream.

GINGER AND VANILLA BEAN CRèME BRûLéE

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.

OATMEAL CREME BRULEE

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.

IRISH OATMEAL BRULEE WITH DRIED FRUIT AND MAPLE CREAM

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.