Best 3 Oatmeal Creme Brulee Recipes

Indulge in a delightful culinary experience with our exquisite Oatmeal Crème Brûlée, a harmonious blend of classic French dessert and wholesome oatmeal. This unique dish combines the creamy texture of crème brûlée with the hearty goodness of oatmeal, resulting in a symphony of flavors and textures. Discover the art of crafting this delectable treat with our step-by-step recipe, guiding you through each stage of preparation, from tempering the egg yolks to caramelizing the sugar crust. We also offer variations to cater to different dietary preferences, including a gluten-free option and a vegan version made with almond or coconut milk. Embark on a culinary adventure and create this remarkable dessert that is sure to impress your guests.

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OATMEAL CRèME BRûLéE WITH ALMOND AND ORANGE

Oatmeal Crème Brûlée With Almond and Orange image

At Primehouse in Chicago, David Burke ropes in orange and oatmeal for a crème brûlée: orange zest, stirred into cooked oatmeal with brown sugar, sits at the bottom, contrasting with a creamy custard and a caramelized sugar top. He serves it in eggshells after brunch, with its salt bombs like sausages, eggs Benedict and smoked fish. "Putting salt and sweet together is always going to be successful," Mr. Burke said. "That's the classic candy bar trick."

Provided by Julia Moskin

Categories dessert

Time 1h30m

Yield 6 servings

Number Of Ingredients 8

Ingredients

Butter for pans
1 cup cooked oatmeal
2 tablespoons light brown sugar
2 teaspoons freshly grated orange zest
2 cups heavy cream
1/2 cup granulated sugar, more for topping
1 cup blanched almonds, toasted and chopped
6 large egg yolks

Steps:

Preheat oven to 325 degrees. Lightly butter six small ramekins or brûlée dishes. Mix oatmeal, brown sugar and 1 teaspoon zest together. Divide among ramekins; smooth surface of mixture.
In medium saucepan over medium heat, combine cream, granulated sugar, almonds and remaining orange zest. Heat, stirring frequently, about 4 minutes or until mixture is hot and sugar has dissolved (do not boil). Turn off heat and let infuse 10 minutes.
In a medium bowl, whisk egg yolks. Strain cream mixture into egg yolks, whisking constantly; discard solids. Ladle cream and egg mixture into ramekins atop oatmeal. Transfer to a baking dish and pour in enough warm water to come halfway up sides of ramekins.
Bake 40 to 50 minutes, until custards jiggle slightly when dish is moved and center is slightly runny; be careful not to overcook. Remove from water bath and cool. Refrigerate at least 2 hours or overnight.
When ready to serve, evenly sprinkle each ramekin with about 1 tablespoon granulated sugar. Using a kitchen torch or under very hot broiler, carefully caramelize sugar until amber brown. Serve immediately or chill again, uncovered, up to 4 hours.

Nutrition Facts : @context http, Calories 527, UnsaturatedFat 24 grams, Carbohydrate 15 grams, Fat 49 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 22 grams, Sodium 46 milligrams, Sugar 6 grams, TransFat 0 grams

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

Ingredients

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.

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

Ingredients

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.

Tips:

Use thick rolled oats. They will hold their shape better than quick oats or steel-cut oats.
Toast the oats before cooking them. This will give them a nutty flavor and make them more digestible.
Use a heavy-bottomed saucepan. This will help to prevent the oatmeal from scorching.
Bring the oatmeal to a boil, then reduce the heat to low. This will help to prevent the oatmeal from boiling over.
Cook the oatmeal for 5-7 minutes, or until it is tender. Stir the oatmeal frequently to prevent it from sticking to the bottom of the saucepan.
Let the oatmeal cool slightly before adding the sweetener and spices. This will help to prevent the oatmeal from becoming too thick.
Serve the oatmeal warm with your favorite toppings. Some popular toppings include berries, nuts, seeds, and maple syrup.
For the crème brûlée topping, use a kitchen torch to caramelize the sugar. If you don't have a kitchen torch, you can also broil the sugar in the oven.

Conclusion:

Oatmeal crème brûlée is a delicious and easy-to-make breakfast or dessert. It is a perfect way to use up leftover oatmeal, and it is sure to be a hit with your family and friends. With its creamy custard center and caramelized sugar topping, this dish is sure to impress. So next time you're looking for a special breakfast or dessert, give this oatmeal crème brûlée recipe a try.