“With its mild maple flavor and crispy broiled topping, this oatmeal is comforting yet special. I often use dried cherries instead of the raisins and add star anise to spice it up a bit.” —Rose Ann Wilson, Germantown, Wisconsin
- 8 cups 2% milk
- 2 cups steel-cut oats
- 1 cinnamon stick (3 inches)
- 1 orange peel strip (1 to 3 inches)
- Dash salt
- 3/4 cup dried cranberries
- 1/2 cup golden raisins
- 1/2 cup maple syrup
- Buttermilk, optional
- 1/2 cup packed brown sugar
- In a large heavy saucepan, bring milk to a boil over medium heat. Add the oats, cinnamon, orange peel and salt. Reduce heat; simmer for 30 minutes or until thick and creamy, stirring occasionally.
- Remove from the heat; discard cinnamon and orange peel. Stir in the cranberries, raisins, syrup and a small amount of buttermilk if desired. Cover and let stand for 2 minutes.
- Transfer to eight ungreased 6-oz. ramekins. Place on a baking sheet. Sprinkle with brown sugar. Broil 8 in. from the heat for 4-7 minutes or until sugar is caramelized. Serve immediately. Yield: 8 servings.
Originally published as Irish Oatmeal Brulee in Taste of Home April/May 2011, p30
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