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creme brulee oatmeal with raspberries

(1 rating)
Northwestgal avatar
Recipe by
Vickie Parks
@Northwestgal
Renton, WA

My daughter loves Crème Brûlée for dessert (as do I as well), so I bought a kitchen torch so I could make it at home more often. And shortly afterwards I stumbled upon this recipe (except I made a few changes suggested by reviewers). The only special equipment needed is a kitchen torch. At some time, I'd like to to try mixed berries (or banana slices) in place of the raspberries. But when I made this for a special family breakfast, I followed the original recipe and used fresh raspberries, and it was excellent. You can drizzle a bit of maple syrup on top, but we liked it without syrup.

(1 rating)
yield 4 serving(s)
prep time 15 Min
cook time 15 Min
method Stove Top

Ingredients For creme brulee oatmeal with raspberries

  • 2 to 3 Tbsp
    unsalted butter, softened (for greasing ramekins)
  • 1/2 cup
    heavy cream
  • 1/4 tsp
    ground cinnamon
  • 2 Tbsp
    pure maple syrup
  • 4 cups
    water
  • 2 cups
    old-fashioned rolled oats
  • 4 Tbsp
    almond slices
  • 1/2 tsp
    salt
  • 3 Tbsp
    brown sugar (i used light brown, and i didn't pack it firm)
  • 1 cup
    fresh raspberries
  • 1/4 cup
    granulated sugar, divided

How To Make creme brulee oatmeal with raspberries

  • 1
    Grease sides and bottom of 4 (10-oz) ramekins with the butter. Set ramekins aside.
  • 2
    In a small bowl, whisk together the heavy cream, cinnamon, and maple syrup. Set maple cream aside.
  • 3
    In a large saucepan, bring water to a boil; stir in the oats, almonds and salt. Reduce heat to medium and cook for 5 minutes, stirring occasionally. Remove from the heat; stir in brown sugar and 1/4 cup of the maple cream. Let stand, covered, for 2 minutes.
  • 4
    Divide raspberries among the 4 ramekins. Spoon cooked oatmeal over raspberries and gently smooth out the top; sprinkle granulated sugar evenly over the smooth oatmeal layer.
  • 5
    Using a kitchen torch, heat the sugar in a circular motion until caramelized (but not too close or it will burn.) Serve immediately.
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