Friday, February 5, 2010

Creme Brulee Oatmeal


    Whisked Egg Yolks & Sugar

  Cream & Cooked Oats

    Ready For The Oven

   In The "water bath"

   Cooked Custards

   Sugar Topping Added

   Raspberry Sauce

Creme Brulee Oatmeal With Raspberry Sauce

4 Cups Water

1/2 Teaspoon Salt

3 Cups Old-Fashioned Oats

1 Cup Whipping Cream

1 Teaspoon Vanilla Bean Paste

1/2 Cup Sugar

3 Egg Yolks

3 Tablespoons Sugar

Raspberry Sauce:

6 ounces Frozen Raspberries

1/2 Cup Sugar

1/4 Cup Water

1. For the brulee: Preheat oven to 300F. In a medium saucepan, heat 4 cups water & salt over high heat. When water simmers, add oats & reduce heat to low. Cook, stirring occasionally, 3 to 5 minutes, or until water is absorbed and oats are tender. Divide oatmeal among 4 large ramekins. Place in a large baking pan; set aside.

2. In a seperate saucepan, scald cream over high heat; do not boil. Remove from heat; stir in vanilla. In a small bowl, whisk egg yolks & 1/2 cup sugar. Slowly pour in cream mixture into egg mixture; whisking constantly until combined. Ladle custard filling over prepared oatmeal in the ramekins. Place the dishes in large baking pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake for 45-50 minutes or until nearly set.

3. Remove ramekins from baking dish. Sprinkle sugar over custards in a thin, even layer over each custard, covering it completely. To caramelize the sugar, light a propane torch and hold it so the flame just touches the surface. Start at the center and spiral out toward the edges of the ramekins. If the sugar begins to burn, pull the torch away and blow on the sugar to extinguish the flame.

4. For the raspberry sauce: Puree raspberries, sugar, & water in a blender. Strain seeds & serve.

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