[X]

Home > Recipes > Oatmeal Brulee with Ginger Cream

Oatmeal Brulee with Ginger Cream Recipe

Oatmeal Brulee with Ginger Cream Recipe photo by Taste of Home

Read reviews (5)

Rate recipe

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

This recipe is:

Contest Winning

[X]

Rate Oatmeal Brulee with Ginger Cream Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Oatmeal Brulee with Ginger Cream Recipe

Prep: 30 min. Broil: 10 min.

Yield: 4 Servings

30 10 40

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

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.
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. Yield: 4 servings.

Nutritional Facts 1 serving with 1 tablespoon cream equals 490 calories, 20 g fat (11 g saturated fat), 56 mg cholesterol, 359 mg sodium, 76 g carbohydrate, 7 g fiber, 7 g protein.

Originally published as Oatmeal Brulee with Ginger Cream in Taste of Home April/May 2009, p43

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Oatmeal Brulee with Ginger Cream

Oatmeal Brulee with Ginger Cream

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-5) of 5 reviews

Sort Reviews:

Reviewed on Jan. 05, 2013 by jmfinley

Awesome. Very tasty! My guests all loved it, even the folks who don't like oatmeal. Make extra, it reheats well.

Reviewed on Dec. 26, 2012 by mniceberg

Just made it for breakfast this a.m. and it made a hit with all of us. I did take some liberty with the directions. I cut out ginger cream and added orange peel, cinnamon, nutmeg, and part of the butter to the cooking oatmeal. I added 1/4 cup half and half to the cooked oatmeal before putting in the ramekins and kept some half and half out for self serve when eating. It was still delicious and much quicker by taking out the first step. I'd give it 5 stars with either method!

Reviewed on Dec. 25, 2012 by Maidyn

I have made this for the last 3 years every Christmas morning. Its really easy to prep the night before, it's a warm toasty treat to start the day but is easy in the morning and not too filling, but it will hold you over until Christmas dinner. My family looks forward to it every year!

Reviewed on Dec. 10, 2012 by Liz29

Made this for breakfast on Sunday, it was wonderful. I work at a Bed and Breakfast and am planning on using this recipe for our guests. Thank you for sharing.

Reviewed on Nov. 12, 2011 by FACSteacher

This was good, but a lot of work for oatmeal. It would make a great Christmas morning breakfast or special morning treat. I, actually, had it for supper. The ginger cream is great, I used half and half though because that's all I had and to try to cut the fat content too. It turned out good, probably not as thick as the whipping cream would have been, but that's ok.