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Oatmeal Brulee with Ginger Cream Recipe

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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. —Yvonne Starlin, Portland, Tennessee

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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
1 cup fresh or frozen unsweetened raspberries, thawed
1/4 cup sugar

Directions

In a small saucepan, bring the cream, ginger, cinnamon and orange peel to a boil. Reduce heat; cover and simmer for 10 minutes. Remove from the heat; strain and discard the solids. Stir in syrup and nutmeg; set aside.
In a large saucepan over medium heat, bring water to a boil. Add the oats, apricots, cherries and salt; cook and stir for 5 minutes. Remove from the heat; stir in brown sugar and 1/4 cup ginger cream. Cover and let stand for 2 minutes.
Grease four 10-oz. ramekins with the butter; add raspberries. Spoon oatmeal over the top; sprinkle with sugar. Place on a baking sheet. 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

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Reviews for Oatmeal Brulee with Ginger Cream (1)

Oatmeal Brulee with Ginger Cream

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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.