Fruited Oatmeal Brulee With Ginger Maple Cream Recipes

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BAKED OATMEAL CREME BRULEE STYLE



Baked Oatmeal Creme Brulee Style image

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

2 cups quick oats or 2 1/4 cups old fashioned oats, uncooked
1/3 cup granulated sugar
1/4 teaspoon salt
3 1/3 cups nonfat milk
2 eggs
2 teaspoons vanilla extract
1/3 cup brown sugar, firmly packed

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 DRIED FRUITS AND NUTS AND A MAPLE CREAM



Irish Oatmeal Brulee with Dried Fruits and Nuts and a Maple Cream image

Provided by Food Network

Number Of Ingredients 15

1 cup McCann's Irish Oatmeal, soaked overnight in water to cover
4 cups water
Pinch of salt
1 cup heavy cream
2 star anise
1 stick cinnamon
3 pieces orange zest
1/4 cup maple syrup
1/4 cup chopped dried apricots
1/4 cup dried cherries
1/4 cup dried currants
1/4 cup diced dried figs
3 tablespoons chopped toasted pecans
3 tablespoons chopped toasted walnuts
4 tablespoons sugar

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.

OATMEAL CREME BRULEE



OATMEAL CREME BRULEE image

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

1/2 c heavy whipping cream
2 slice fresh gingerroot
1 stick cinnamon (3 in.)
1 Tbsp grated orange peel
3 Tbsp maple syrup
1/8 tsp ground nutmeg
OATMEAL:
4 c water
2 c old fashioned oats
1/4 c chopped dried apriots
1/4 c dried cherries, chopped
1/2 tsp salt
3 Tbsp brown sugar
2 Tbsp butter, softened
1 c fresh or frozen unsweetened raspberries, thawed
1/4 c sugar

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



Irish Oatmeal Brulee With Dried Fruit And Maple Cream image

Provided by Melissa Clark

Categories     brunch, sauces and gravies, dessert

Time 30m

Yield 4 servings

Number Of Ingredients 13

1 cup steel-cut oats
1 cup heavy cream
2 star anise
1 small cinnamon stick
1 small strip (1/2 by 1 1/2 inches) orange zest
1/4 cup maple syrup
Pinch of salt
1/4 cup chopped dried apricots
1/4 cup dried cherries or cranberries
1/4 cup chopped dried figs
2 tablespoons toasted chopped pecans
2 tablespoons toasted chopped walnuts
4 tablespoons sugar

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

MAPLE CREME BRULEE



Maple Creme Brulee image

Provided by Food Network Kitchen

Categories     dessert

Time 1h25m

Yield 4 servings

Number Of Ingredients 7

2 cups heavy cream
1 vanilla bean, split lengthwise and seeds scraped out (pod reserved)
4 large egg yolks
6 tablespoons pure maple syrup (grade A; dark or robust)
2 tablespoons sugar, plus more for sprinkling
1/2 teaspoon maple extract
Pinch of salt

Steps:

  • Preheat the oven to 325˚. Bring the heavy cream and vanilla seeds and pod to a simmer in a medium saucepan over medium-high heat. Remove from the heat and let sit 15 minutes; remove the vanilla pod.
  • Make the custard: Whisk the egg yolks, maple syrup, sugar, maple extract and salt in a medium bowl until smooth. Gradually add 1/2 cup of the warm cream mixture, whisking constantly until combined. Whisk in another 1/2 cup, then whisk in the rest. Strain through a fine-mesh sieve into a large liquid measuring cup.
  • Set four 6-ounce ramekins in a large roasting pan; divide the custard among the ramekins. Carefully pour boiling water into the roasting pan so it comes halfway up the sides of the ramekins. Cover the roasting pan with foil and carefully transfer to the oven. Bake until the custard is set but the centers still jiggle slightly, 30 to 40 minutes. Uncover and remove the ramekins from the water bath; transfer to a baking sheet and let cool to room temperature. Refrigerate until chilled and set, at least 2 hours or overnight.
  • Working with one ramekin at a time, sprinkle the custard with 1 to 2 teaspoons sugar and melt with a kitchen torch, moving the flame back and forth over the sugar until melted. Let harden, about 5 minutes.

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